Bigoli in salsa

Name: Bigoli in salsa
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 360 g Bigoli; 300 g White onions; 60 g Anchovy fillets in oil; 60 ml Extra virgin olive oil; 100 ml Water; 4 g Fine salt

Veneto · 4 servings · Prep 10 min · Cooking 30 min · Easy

A long, thick Venetian pasta served with a sauce of braised onions and anchovies.

Ingredients

Bigoli360 g
White onions300 g
Anchovy fillets in oil60 g
Extra virgin olive oil60 ml
Water100 ml
Fine salt4 g

Allergens

Gluten, Fish
May contain traces of: Soy, Eggs.

Method

Thinly slice the onions.
Braise them in the oil over a low heat with the water for 20 minutes, until they have reached an almost creamy consistency.
Add the anchovies and stir until they have dissolved into the sauce.
Boil the bigoli in lightly salted water.
Drain and toss them in the sauce for 1 minute with a small ladleful of the cooking water.

Nutrition facts (estimate)

	Per serving (260 g)	Per 100 g
Energy	2084 kJ / 498 kcal	803 kJ / 192 kcal
Protein	16 g	6.3 g
Carbohydrates	70 g	27 g
of which sugars	5.7 g	2.2 g
Fat	17 g	6.7 g
of which saturates	2.6 g	1.0 g
Fibre	6.7 g	2.6 g
Salt	2.8 g	1.1 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

Open the recipe in the app for the shopping list, ingredient sheets and nearby shops.

Get it on Google Play