The “Bagna cauda” is a typical dish from Piedmont, it reminds me of my childhood and family dinners spent enjoying this delicacy. It is made with anchovies, oil, garlic, and milk and is used mainly for “dipping” a varied mix of cooked or raw vegetables primarily from the autumn season. It consists mainly of potatoes, onions, peppers, cardoons, and Jerusalem artichokes. These Spaghetti with Bagna Cauda flavor are truly delicious.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Cooking time: 10 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 10 oz spaghetti (from Gragnano)
- 7 oz Bell peppers (yellow, red, and green)
- 2 oz Anchovies in oil
- 1 tsp Cumin seeds
- to taste Olive oil
- to taste Salt
- 1 clove Garlic
Preparation
Clean the peppers by removing the inner part and cut them into small squares.
In a pan with some oil and the garlic clove, add the anchovies and peppers and cook for about 5 minutes.
Cook the spaghetti in plenty of salted water, halfway through cooking, drain them and sauté in the pan with the sauce.
If it is too dry, add some pasta cooking water.
Notes
If you liked the Spaghetti with Bagna Cauda flavor, also check out the other recipes with the “Bagna cauda” :
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