BIGOLI in SAUCE

INGREDIENTS:
400gr of spaghetti made from integral flour
300gr of white onion
100gr of salted sardines
100gr of oil
salt and pepper

PREPARATION:
Brown the finely sliced onions with oil and slow the cooking by pouring a few spoonfuls of water onto them so that the onions wither whilst still remaining pale.
Add the sardines once they have been cleaned, remove the fish-bones and desalt as much as possible. In a pot of salted water, cook the bigoli to the "al dente" point, drain them and add the sauce. Serve hot.

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