Bigole in Salsa
Recipe Date:
4 August 2013
Serving Size:
4
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Metric
Ingredients
- 4 large onions, sliced thinly
- 24 anchovy fillets (small Italian variety)
- 125 ml Primo Estate La Biondina Colombard
- 500 g bigoli (large spaghetti)
Directions
Heat some olive oil in a large frying pan, add the onions and cook gently until soft. Add the anchovy fillets and stir until they break up. Season with pepper to taste. Add some white wine if the mixture becomes too dry.
Cook the pasta in plenty of salted water until al dente. Drain well. Return the spaghetti to the pan and mix with the sauce. Add more olive oil if the mixture is too dry.
To serve: sprinkle the spaghetti with grated Parmigiano and serve with fresh, crusty bread.
Perfect paired with our Primo & Co The Venetian Garganega
Enjoy!
