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Bigoli in Salsa
A traditional Venetian dish featuring thick, whole wheat spaghetti (bigoli) served with a simple yet flavorful sauce made from onions and salt-cured anchovies.
ð§ ææ
- 400 g Bigoli pasta(whole wheat spaghetti can be substituted)
- 4 large Yellow onions(thinly sliced)
- 150 g Salt-cured anchovy fillets(rinsed and finely chopped)
- 100 ml Extra-virgin olive oil
- 50 ml Dry white wine(optional)
- to taste Salt
- to taste Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
In a large skillet, heat the olive oil over medium-low heat. Add the thinly sliced onions and a pinch of salt.
- 2
Cook the onions slowly, stirring occasionally, until they are very soft, translucent, and lightly golden, about 30-40 minutes. Do not rush this step, as slow cooking is key to developing their sweetness.
- 3
Add the finely chopped anchovy fillets to the skillet with the onions. Cook for another 5-10 minutes, stirring until the anchovies have dissolved into the onions.
- 4
If using, add the white wine and let it simmer for a minute or two to evaporate the alcohol.
- 5
Meanwhile, bring a large pot of salted water to a boil. Cook the bigoli pasta according to package directions until al dente.
- 6
Drain the pasta, reserving about 1/2 cup of the pasta water. Add the drained pasta to the skillet with the onion and anchovy sauce.
- 7
Toss the pasta with the sauce, adding a splash of reserved pasta water if needed to create a smooth consistency. Season with black pepper to taste (the anchovies provide saltiness, so taste before adding more salt).
- 8
Serve immediately.
ð¡ ããã®ã³ã
- âThe quality of the anchovies is crucial for this dish.
- âSlowly cooking the onions is essential for their sweetness and texture.
- âTaste the sauce before adding extra salt, as anchovies are quite salty.
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- Some variations include a pinch of red pepper flakes for a hint of heat.
- A small amount of tomato paste can be added for a richer color and flavor.