Ingredients:-

Olive Oil – 3 tbsp

Onion – 1 medium, finely sliced

Garlic Clove – 1, peeled and left whole

Anchovy fillets – 100g (try Natures Basket)

Bigoli, Spaghetti or Bucatini – 400g (try Barilla)

Parsley – a bunch, chopped

Salt and Pepper – to season

 

Method:-

  • Heat the olive oil in a pan, add the onion and gently fry before adding the garlic. Cook over a low flame for 10 minutes, stirring occasionally.  Add the anchovies to the pan and cook for a further 10 minutes, stirring occasionally until they have mashed well with the onions and created a rich sauce.
  • Meanwhile, bring a large pan of salted water to the boil and cook the pasta until al dente. Remove the garlic clove from the sauce and then stir in the parsley.  Drain the pasta and add straight into the pan with the sauce, adding a couple of tablespoons of pasta cooking water to loosen.  Mix through and season.  Serve immediately.