Bigoli with anchovies
Instructions
Finely slice the onions and place them in a saucepan with the butter.
Cover flush with hot water and bake for 30 minutes.
Combine de-boned anchovies and water and cook a few minutes.
Adjust with salt and pepper.
Boil bigoli al dente, drain and toss with the sauce of anchovies and onions.
Ingredients and dosing for 4 persons
- 400 g of type pasta bigoli
- 400 g of onions blondes
- 70 g of salted anchovies
- 50 g of butter
- Salt
- Pepper