Bigoli in salsa


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  • Bigoli in salsa

  • 1 onion, finely diced
  • 100g of anchovies, in oil
  • 50ml of white wine
  • 250g of bigoli pasta, wholewheat if you can find it
  • 1 handful of parsley, finely chopped
  • black pepper
Pour some of the oil from the anchovies into a non-stick frying pan and gently fry the onions until soft
Meanwhile, cook the bigoli in a pan of salted boiling water for 8–10 minutes, or as per packet instructions
Add the wine to the onions with a splash of water and reduce by three quarters
Add the anchovies and stir until they dissolve
Drain the pasta then add to the frying pan. Toss to coat evenly in the anchovies and onions and serve immediately with a sprinkle of chopped parsley and some cracked black pepper
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