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Bigoli in Salsa
Padua (Veneto) — Mother recipe · en it
A traditional Paduan dish, Bigoli in Salsa is a delightful pasta and homemade sauce combination.
📷 brownpau from Washington, DC — CC BY 2.0 (Wikimedia Commons)
⏱️ 30 min prep + 20 min cottura · 4 porzioni · media
Ingredients
- 250g of bigoli
- 500g of shrimp
- 2 onions
- 2 datteri di pepe
- 2 garlic cloves
- 100g of butter
- 100g of olive oil
- 200g of dried tomatoes
- Salt and pepper to taste
- 2 tablespoons of chopped parsley
- 2 tablespoons of chopped cucumber
Method
- In a large pan, sauté the garlic in olive oil and butter. Add the chopped onions and datteri di pepe.
- Add the dried tomatoes and let cook for about 10 minutes.
- In another pan, cook the shrimp in salted water.
- Drain the shrimp and add them to the tomato sauce.
- Season with salt and pepper to taste.
- In a pot, cook the bigoli al dente.
- Drain the bigoli and add them to the shrimp sauce.
- Mix well and garnish with parsley and chopped cucumber before serving.
The story
Bigoli in Salsa was created in Padua in the 16th century, when local fishermen used their fishing lines to create this unique pasta.
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