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5.0 from 3 votes

Bigoli in salsa

Venetian Thick Spaghetti in Onion and Anchovy Sauce

Total Time
1 hr 10 mins
Course: Main Course
Cuisine: Italian

Ingredients

  • 400 g (14 oz) bigoli
  • 1/2 large or 1 medium white onion about 300g (10-1/2 oz), minced or thinly sliced
  • 100 g (3-1/2 oz) anchovy fillets, or to taste
  • Water or dry white wine q.b.
  • olive oil
  • salt and pepper
  • A few sprigs of fresh parsley finely. minced

Instructions

    Cup of Yum
  1. 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.
  2. Add the anchovies fillets and let them melt completely and meld with the onions into a kind of creamy sauce.
  3. Meanwhile, bring a large pot of well salted water to the boil, then cook your bigoli until al dente.
  4. 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.
  5. Serve right away, topped with the remaining parsley.