- 250 gr of bigoli pasta or spaghetti
- 6 anchovy fillets
- 1 small onion
- extra virgin olive oil
- ground pepper
Suggested wine: Drusian Valdobbiadene Prosecco Superiore DOCG Spumante Extra Dry
Cook the bigoli or spaghetti in a large saucepan of boiling salted water until it’s “al dente”, that means it should be tender, but still firm in the center.
In the meanwhile heat a couple of spoons of evo in a large frying pan, over medium heat. Add the onion thinly sliced and sauté over low heat until soft. Add 1/4 cup water to the pan to prevent the onion to burn, then add the anchovy fillets, breaking them up with a wooded spoon.
Cook until anchovies dissolve and season to taste with freshly ground pepper.
Add the pasta and stir well. Buon appetito!