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
- 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.
- Add anchovies to onions and stir. Mix in butter and 1 tablespoon water. Gradually stir in milk. Remove from heat.
- 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