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Bigoli In Salsa
Frankie Makes a Venetian Classic.
½ lb. bucatini or bigoli
6-10 anchovies packed in olive oil
1 handful of coarse salt, for the water
½ - 1 cup extra virgin olive oil
½ cup almonds
1 piece of whole wheat bread, toasted
2 yellow onions, sliced
4 red bell peppers, roasted and peeled
3 garlic cloves
1 bunch parsley
¼ cup sherry, or red wine vinegar
1 tbls paprika
¼ tsp cayenne
¼ cup tomato paste
Let's get Cooking...
Bring a large pot of salted water to a roaring boil, and cook the pasta.
In a saute pan, add the anchovie filets, onions and a little bit of olive oil and carmelize for 10-15 minutes until a rich golden brown, adding some pasta water to deglaze the pan.
In a food processor, add all the romesco ingredients and pulse well until smooth.
Turn the heat off the caramelized onions and add the pasta to the caramelized onions and coat the pasta well with the anchovie/onion mix.
Plate, and spoon romesco on top off the pasta. Serve and enjoy.
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