Bigoli in salsa

PT20M

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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
1
Pour some of the oil from the anchovies into a non-stick frying pan and gently fry the onions until soft
2
Meanwhile, cook the bigoli in a pan of salted boiling water for 8–10 minutes, or as per packet instructions
3
Add the wine to the onions with a splash of water and reduce by three quarters
4
Add the anchovies and stir until they dissolve
5
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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