Here is a recipe on making anchovy pasta sauce. Recently I have been making my own pasta. Chicken noodle soupI have added some tuna to make it more substantial but feel to free to omit it out. Anchovy pasta is a Venetian speciality sauce. It is very easy to make. Bigoli is pasta that is 4 cm in diameter serve with this sauce.
Use spaghetti if you can’t hold of bigoli or bucatini pasta. It will go any other type of pasta to be honest. Although my Italian friends would tell me otherwise.
Recipe (makes about 4 people)
400 grms of spaghetti
250 mls (1 cup) of cooked pasta water
500 grms of onion
3 garlic cloves
6 tbsp olive oil
40 grms anchovy fillets in oil drained
1 tbsp of parsley chopped (optional)
150 grms of tuna in oil drained (optional)
Peel and chop the onions finely.
Boil the pasta in a pan of boiling water until al dente. It will take about 8-9 minutes. Drain and reserve a cup of pasta water. Set aside.
Cook the sauce.
In pot or pan heat up the olive oil. Fry the chopped onions till nice and soft. If adding the tuna add them now. Then add the drained anchovy. Mix well then add the cup of cooked pasta water. This is to loosen the sauce as once the onions, tuna and anchovy fry together it will start to go brown.
Once it well mixed into a sauce add the cooked pasta. Sprinkle some chopped parsley and serve.
I have serve it with some chopped carrots and peas to add some vegetables to the dish.