Bigoli alla Veneziana
tatiana156
Preparation time
15 minutiDifficulty
FacileCooking time
12 minutiServings
2Bigoli alla veneziana: pasta rustica e corposa avvolta in un sugo dolce e saporito di cipolle caramellate e acciughe, un classico che racconta Venezia!
Ingredients
- Golden onion250 g
- Durum wheat pasta200 g
- Anchovies in oil70 g
- Fine saltto taste
- Extra virgin olive oilto taste
Procedure
0. Bring a pot of water to a boil and cook the bigoli according to the package directions. The sauce will be ready while the pasta cooks.
1. In a large pan, pour the anchovies with some of their preserving oil.
2. Cut the onion into strips no thicker than a centimeter and add them to the pan with the anchovies.
3. Cook gently over medium-low heat: the onion should be cooked and soft, creating the typical sauce together with the anchovies.
4. Drain the bigoli, reserving some of the cooking water if necessary, and add them to the pan with the sauce.
Did you enjoy this recipe? Show your appreciation by giving the author some Gourmet Coins!
Creation date Dec 05, 2023
Report recipe
Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.