Ingredients

  • Salt
  • 5 tablespoons extra virgin olive oil
  • 2 onions, peeled and very finely chopped
  • 12 to 14 canned anchovy fillets, chopped
  • 1 tablespoon butter
  • ½ cup whole milk
  • 1 pound bigoli, bucatini or linguine
  • 1 cup chopped flat-leafed parsley leaves
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      671 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 92 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 20 grams protein; 21 milligrams cholesterol; 508 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Place a large pot of salted water for pasta over high heat. Place a large, heavy-based pan over medium heat and add olive oil. Toss in onions, reduce heat to low, and sauté until soft, about 10 minutes.
  2. Add anchovies to onions and stir. Mix in butter and 1 tablespoon water. Gradually stir in milk. Remove from heat.
  3. Cook pasta to taste, reserve 1/2 cup cooking water and drain. Add pasta to anchovy sauce. Mix in a bit of cooking water. Add 2/3 of parsley and toss. Place pasta in bowls, garnish with parsley and serve.

Dining and Cooking