- bigoli (extruded pasta in the form of a long and thick tube): 150 gr.
- anchovy fillets in oil: 4
- white onion: 2 medium
- olive oil: 4 tablespoons
- capers: 1 handful
- black olives: 1 handful
- pine nuts: 1 handful
- dry white wine: ½ cup
- bread crumbs
Cut the peeled onions, and place the anchovy fillets, capers and olives in a pan with oil.
Mash the anchovies until they become a sauce, add the onions and pine nuts and cook over low heat and covered container for 15 minutes, soaking it all with the wine and stir until the onions also reduce to a pulp.
Cook the pasta slightly underdone, drain it and put it in the pan containing the sauce, put on a little bit of pepper and bread crumbs. Serve hot.