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 low heat

   Heat the olive oil over low heat in a wide, thick-bottomed pan. Add the sliced onions and cook over low heat, stirring occasionally, for 30–35 minutes. The onions will become completely soft, turn from golden to a deep amber color, and develop a smooth consistency. Do not let them burn; caramelize them slowly.

3. 03

   Stirring over low heat

   Once the onions are completely soft and have reached a smooth sauce-like consistency, add the finely chopped anchovy fillets. Cook, stirring, for 2–3 minutes, until the anchovies dissolve 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 add gloss and a touch of acidity to the sauce.

5. 05

   Blanching in boiling water

   Meanwhile, bring a large pot of water to a boil and salt it. Cook the bigoli pasta according to the package directions until al dente (usually 8–10 minutes).

6. 06

   Stirring over low heat

   Drain the pasta (reserving some pasta water) and transfer it to the sauce pan. Cook over low heat, stirring, for 1 minutes, tossing 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 warm.