Bigoli in salsa – Traditional Veneto-Style Pasta with Onions and Anchovies

Preparation

1. 01

   Step 01

   Slice the onions very thinly into half-moons. The thinner you slice them, the smoother the sauce will be.

2. 02

   Slow cooking over a low heat

   Heat the olive oil in a wide, thick-based pan over a low heat. Add the sliced onions and cook over a low heat for 30–35 minutes, stirring occasionally. The onions will become completely soft, turning from golden to a deep amber colour, and will take on a smooth consistency. Do not burn them — caramelise slowly.

3. 03

   Stirring over a low heat

   Once the onions are completely soft and have reached a smooth sauce consistency, add the finely chopped anchovy fillets. Cook, stirring, for 2–3 minutes until the anchovies have melted into the sauce.

4. 04

   over medium heat

   If using white wine, add it and cook, stirring, for 2 minutes until the alcohol has evaporated. The wine will give the sauce a glossy finish and a touch of acidity.

5. 05

   Blanching in boiling water

   Meanwhile, bring a large pan of well-salted water to the boil. Cook the bigoli pasta according to the packet instructions until al dente (usually 8–10 minutes).

6. 06

   Stirring over a low heat

   Drain the pasta (reserving some pasta water) and transfer it to the sauce pan. Cook over a low heat for 1 minutes, stirring, until the sauce evenly coats the pasta. Adjust the consistency with the reserved pasta water if needed.

7. 07

   Step 07

   Season with freshly ground black pepper and serve hot.