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Bigoli with sardines

Difficulty: Easy Doses: for 4 people

320 g of bigoli (pasta with a characteristic elongated shape),

500 g of white onions,

300 g salted anchovies,

4 tablespoons extra virgin olive oil,



Dish of Venetian origin, widespread both in the Pordenone area, both in the Giulian area (famous proverb: per far bigoli ghe vol sardele, per far l'amor ghe vol bele putele; trad. to make bigoli you need sardines, to make love you need beautiful girls). In addition to the recipe mentioned here, another version provides for cooking sardines over high heat with oil and garlic and to add when serving abundant chopped parsley.

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