Bigoli in salsa
User Reviews
5
2 reviews
Excellent
-
Total Time
1 hr 10 mins
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Course
Main Course
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Cuisine
Italian
Bigoli in salsa
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Venetian Thick Spaghetti in Onion and Anchovy Sauce
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Ingredients
- 400 g Bigoli pasta 14 oz
- 1/2 onion about 300g (10-1/2 oz), minced or thinly sliced, large or 1 medium, white
- 100 g anchovy fillets 3.5 oz, or to taste
- water q.b, or dry white wine
- olive oil
- salt
- black pepper
- parsley finely. minced, a few sprigs, fresh
Instructions
- In a large braiser or sauté pan, gently sauté the onions until they are very soft, adding a few drops of water or wine from time to time to help them along and prevent any browning. The process should take about 15-20 minutes.
- Add the anchovies fillets and let them melt completely and meld with the onions into a kind of creamy sauce.
- Meanwhile, bring a large pot of well salted water to the boil, then cook your bigoli until al dente.
- Add the bigoli to the onion and anchovy sauce, along with most of the minced parsley if using and a small ladleful of the cooking water. Toss the pasta in the sauce over medium heat until the sauce reduces and clings to the pasta.
- Serve right away, topped with the remaining parsley.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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