Bigoli in Salsa with a Twist

Ingredients

• 400g (14 oz) bigoli pasta 400g (14 oz) bigoli pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7 oz) salt-cured fish (such as sardines or anchovies), deboned and finely chopped 200g (7 oz) salt-cured fish (such as sardines or anchovies), deboned and finely chopped
• 250g (9 oz) cherry tomatoes, halved 250g (9 oz) cherry tomatoes, halved
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the bigoli pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook until caramelized and golden brown, stirring occasionally.
3. 3.
   Add the minced garlic to the skillet and cook for an additional minute until fragrant.
4. 4.
   Stir in the chopped salt-cured fish and cook for 2-3 minutes until it starts to break down and release its flavors.
5. 5.
   Add the cherry tomatoes and chili flakes to the skillet. Cook for 5-7 minutes, until the tomatoes soften and release their juices.
6. 6.
   Season with salt and freshly ground black pepper to taste.
7. 7.
   Add the cooked bigoli pasta to the skillet and toss gently to coat the pasta with the sauce.
8. 8.
   Serve hot, garnished with grated Parmesan cheese and fresh parsley.

Treat your ingredients with care...

• Salt-cured fish — If you can't find salt-cured fish, you can substitute it with anchovy paste or canned anchovies. Adjust the amount according to your taste preference.

Tips & Tricks

• For a milder flavor, you can soak the salt-cured fish in milk for 30 minutes before using it in the recipe.
• If you prefer a spicier dish, increase the amount of chili flakes according to your taste.
• Serve the Bigoli in salsa with a side of crusty bread to soak up the delicious sauce.
• Feel free to add some olives or capers for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat gently in a skillet with a splash of olive oil.

Serving advice

Serve the Bigoli in salsa with a sprinkle of grated Parmesan cheese and a garnish of fresh parsley. Pair it with a glass of red wine for a complete Italian dining experience.

Presentation advice

To enhance the presentation, twirl the pasta onto individual serving plates using a fork or tongs. Top each plate with a few cherry tomato halves and a sprinkle of fresh parsley. Serve with a side of crusty bread for an inviting and appetizing presentation.