Giant spaghetti with onion and anchovy sauce

Giant spaghetti with onion and anchovy sauce

Bigoli in salsa di cipolle e acciughe

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
400g bigoli or bucatini
salt
pepper

Sauce

Quantity Ingredient
600g onions, finely chopped
6 tablespoons olive oil
40g anchovy fillets in oil

Method

  1. For the sauce, fry the onions in a pan with the olive oil until soft, about 6–7 minutes, then add the anchovies, which will dissolve in the heat. Stir them in very briefly.
  2. Cook the pasta in plenty of boiling salted water until al dente, probably about 8–9 minutes. Drain and mix into the sauce. Season with a little salt and plenty of pepper. Mix well and serve hot.

Variation

  • If you are feeling greedy and want to give this sauce a little more substance, try adding 150g tuna flakes in oil, drained, once you have fried the onions until soft.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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