Spaghetti with anchovies is a very easy main course, ideal for when you’ve just come home, tired and with a ravenous hunger. It is prepared with just onion and anchovies in oil, two ingredients which are very easy to find and that we usually have sitting in the store cupboard. And not only that, it is really cheap! The origins of this recipe are in the Veneto region of Italy, where spaghetti - or even better ‘bigoli’ - in anchovy sauce is very common.
Box Recipe Orecchiette with sauce with strong ricotta
Ready made tomato sauce with chili pepper
Sea bream in yellow, fish sauce with sea bream
Macaroni with fish sauce and aperitif with frisellina
Ready made tomato sauce with tuna and capers
YELLOW tomato sauce 420gr
Bronze-drawn semolina spaghetti
Yellow cherry tomato sauce
Finely chop the onion and sauté over low heat with a drizzle of olive oil. When the onion is well softened and translucent, add the anchovies. There’s no need to treat the anchovies in any way as they should melt by themselves in the hot oil. Just mix well with a wooden spoon. When you've got a nicely amalgamated sauce, served hot with spaghetti.