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Sagne with Anchovy Sauce
Vibiano Matera (Calabria) — Mother recipe · en it
This traditional dish from Vibiano Matera (Calabria) is a delightful mix of homemade sagne and the intense flavor of anchovies.
⏱️ 20 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 250g of homemade sagne
- 100g of anchovies
- 2 onions
- 2 cloves of garlic
- 200ml of olive oil
- 100ml of water
- Salt and pepper to taste
- 100g of chopped parsley
Method
- Clean and cut the anchovies into small pieces.
- In a pan, sauté the onions and garlic in a bit of olive oil.
- Add the anchovies and let them cook for a few minutes.
- Add the water and let the sauce boil for several minutes.
- Drain the sagne and add them to the sauce, mixing well.
- Cook for another 5-10 minutes, adding salt and pepper to taste.
- Serve hot, garnishing with chopped parsley.
- Enjoy the delicious combination of sagne and anchovies.
The story
Sagne cun 'o sugo d'acciughe is a local specialty that dates back to times when homemade sagne and abundant anchovy catches were common.
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