Onion pasta
Normally, when boiling spaghetti, you add 1% of the water's volume in salt, but this time, since we're adding anchovies, we'll use less.
If you don't have dried anchovies, roughly chopped peppercorns will also taste good.
Boil water in a pot, add salt, and boil the spaghetti until it becomes a slightly firm al dente. (Approximately: about 1 minute before the displayed time)
Slice the onion thinly.
Put garlic, chili peppers and olive oil in a frying pan and heat over low heat. Once the garlic has turned color, add the onion 1 and salt and pepper. Slowly saute over low heat until the onions are clear.
Once the onions are soft, add the anchovy and stir fry while crushing. Add hot water and parsley and simmer until thick.
Put the spaghetti from 1 directly into 4 to avoid draining it. Turn off the heat, add olive oil and pepper, mix and serve on a plate. Finish with dry chovies and parsley.
-
- Onion
- 1/2 pieces
-
- minced garlic
- 1 tsp
-
- Red chili pepper
- 1 bottle
-
-
Ardoino
Extra Virgin Olive - 2 tbsp
-
Ardoino
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Anchovies
- 12g
-
- Hot water
- 50ml
-
- parsley Chopped
- 1 tablespoon
-
-
Olive Oil
for
Ardoino Extra Virgin
- 1/2 tbsp
-
Olive Oil
for
-
- Coarsely ground black pepper for finishing.
- A little
-
[Boil spaghetti]
- Spaghetti di Czech No. 10 Fedelini.
- 80g
-
- Boiled water
- 3000ml
-
- salt
- 25g
-
- anchovies - for finishing
- 1 tsp
-
- parsley for garnish
- 1/2 tbsp
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