Bigoli In Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Spanish | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1 | Recipe bigoli noodles | |
| 6 | T | Extra virgin olive oil |
| 8 | Salted anchovies, fillets | |
| removed and soaked in | ||
| milk | ||
| for 2 hours | ||
| 1 | Spanish onion, in 1/16" dice | |
| 2 | Italian parsley, finely | |
| chopped |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt.Place noodles in boiling water, and allow 8 to 9 minutes to cook. In a 12 to 14-inch saute pan, place oil, anchovies and onion over medium heat and cook. Stir often to break up anchovies until a paste is formed, about 8 to 10 minutes. Drain pasta and toss into pan. Add parsley, toss through and place on a plate. Serve immediately. Yield: 4 servings Recipe by: Molto Mario MB1D16 Posted to MC-Recipe Digest V1 #605 by Sue <suechef@sover.net> on May 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 82
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 1.2mg
Sodium: 715.6mg
Potassium: 685.8mg
Carbohydrates: 11.3g
Fiber: 8.1g
Sugar: 1.9g
Protein: 9.3g