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Bigoli In Salsa Recipe - Cooking Index

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Bigoli In Salsa

Type: Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

6 tablespoons 90mlExtra-virgin olive oil
8   Anchovy fillets
  Freshly-ground black pepper - to taste
2 cups 125g / 4.4ozMinced onions
1 cup 237mlDry white wine
1 lb 454g / 16ozFresh Bigoli Pasta - cooked until tender
  = (or whole wheat pasta)
2 tablespoons 30mlFinely-chopped fresh parsley leaves
4 oz 113gFreshly-grated Parmigiano-Reggiano cheese

Recipe Instructions

In a large saute pan, over medium heat, add the olive oil.

With a French knife, finely mince the anchovies. Using the side of the knife, press the anchovies against the cutting board forming a paste. Add this to the oil, season with pepper and saute for 1 minute.

Add the onions. Season with pepper and saute until wilted about 4 minutes. Add the wine and bring to a simmer. Cook for 2 minutes.

Add the pasta. Season with salt and pepper. Saute until heated through. Remove from the heat. Add the parsley and cheese. Toss well. Mound the pasta in the center of each serving plate.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D62) - from the TV FOOD - NETWORK

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