Bigoli in sauce with anchovies in olive oil
A delicious and tasty first course
To make the bigoli in sauce with anchovies in oil, peel the onions and thinly slice them. In a skillet, lightly heat our Pure Olive Oil and add the onions. Lightly salt and cook the onions over low heat to make the bigoli sauce, cooking them for about 15 minutes and stirring often.
Be careful not to brown the onions: if there is no liquid, add a drop of water and continue cooking until the onion is soft and transparent.
Then add half of anchovies in olive oil and let them dissolve, mixing them with the onions for another 5 minutes.
Cook the bigoli in plenty of salted water, drain and add them to the sauce with a little bit of cooking water.
Serve the bigoli in sauce, adding some of our Anchovies in Olive Oil as garnish.