Bigoli in salsa
Venetian Thick Spaghetti in Onion and Anchovy Sauce
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
- 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.