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Bigoli with Sardines

  • 45 minutes
  • Easy
  • First Courses
Veneto

Ingredients: Per 4 servings

  • 800 stalks bigoli-hard wheat pasta
  • 2 onions
  • 80 stalks sardines
  • 1 cup oil
  • salt and pepper

Preparation:

Thoroughly wash and clean the salted sardines. Cut them into small pieces and slice the onions. Sauté slowly together in the oil. Add two spoonfuls of water. When the mixture has softened, and the onions are nicely golden, stir continuously for a few minutes to dissolve the onions and sardines. Cook the “bigoli” in abundant salted water. Remove when “al dente”. Dress with the sauce, adding a drizzle of raw oil. No other flavoring is added to this simple composition, popular traditionally because it is extremely economic and easy to prepare. There is a variant on this recipe: it is possible to substitute the onion with two or three cloves of garlic, well crushed. The dish will be more flavorful with a strong taste.