INGREDIENTS (2 servings)
- 1 red onion
- 1 glove of garlic (or garlic powder)
- 2 tbs olive oil
- 4-5 anchovies fillets in olive oil
- 2 tbsp white wine
- black pepper
- chilli pepper
- minced parsley
- glutenfree pasta
One day my friends and I were at Umberto’s place, one of our dearest friends, and we decided to have dinner all together and make a quick pasta. Our good Umberto offered to take care of the sauce for the dressing … and what an ace he played, ah! We all LOVED it, so much that we just HAD TO make it again for a second round of pasta. Please don’t judge 😛
For those who are not gluten-sensitive, whole wheat pasta is a great match for this sauce, but as soon as D. was back in town I’ve re-made it for him using brown rice pasta or chickpea pasta and it is just as tasty!!
So Umberto kindly let me borrow this recipe for the blog and here it is, the thing I love most about it after how good it tastes, it’s how easy and quick it is to make 😉
While you wait for the water to boil and then the pasta to be cooked, slice the onion and the garlic glove. In a pan put the olive oil, then add the onion and the garlic and let it cook for a couple minutes at low heat, adding a couple tbsp of pasta water. Once it’s softened, add the white whine, the anchovies fillets, chili and pepper to taste, stir and let it cook until the anchovies will have “melted” (if you want to add salt, taste the sauce first because the anchovies will already make it pretty savory). If the sauce gets too “dry”, add a bit of pasta water again, it will help make it more creamy too. Once the pasta is cooked, mix it with the sauce and add the minced parsley … and voilà! Lunch or dinner: saved.
Hope you will enjoy Umberto’s pasta 🙂