Bigoli in Salsa (Thick Pasta with Anchovy Sauce)
Why this recipe works
- Classic Venetian method: Slowly softening the onions creates a sweet, silky base that suits the simplicity of the dish.
- Deep savoury flavour: Anchovies melt into the warm oil, seasoning the sauce evenly and adding umami without a fishy texture.
- Few ingredients, strong impact: Pasta water, olive oil, onions and anchovies combine into a glossy sauce with very little added complexity.
Get the most out of this recipe
Timing notes
- Most of the time is gentle cooking: The key step is allowing the onions to soften slowly; rushing them changes the sweetness and texture of the sauce.
- Serve as soon as it is tossed: Bigoli in salsa is at its best when the sauce is still loose and glossy from the pasta water.
Ingredient notes
- Use bigoli if available: Bigoli’s thick, slightly chewy texture is part of the dish’s character, though spaghetti is a practical alternative.
- Let the anchovies season the sauce: Anchovy fillets vary in saltiness, so taste after tossing before adding any extra seasoning.
- Choose a good olive oil: With so few ingredients, the flavour of the oil comes through clearly in the finished sauce.
Common mistakes
- Do not brown the onions: Keep the heat low so the onions become soft and sweet rather than coloured or bitter.
- Avoid a dry finish: Add the reserved pasta water gradually while tossing until the sauce clings lightly to the pasta.
- Be careful with extra salt: The anchovies provide most of the seasoning, so additional salt is often unnecessary.
Equipment you'll need
Ingredients
Instructions
- Halve and thinly slice the onion. Warm the olive oil in a large frying pan over low heat, add the onion, and cook gently, stirring now and then, until very soft and sweet but not browned.
- Bring a large pot of water to the boil. Cook the bigoli until al dente, then reserve about 150 ml of the pasta water before draining.
- Add the anchovy fillets to the softened onions and stir over low heat until they melt into the oil. Add a splash of the reserved pasta water and stir to make a loose, glossy sauce.
- Add the drained bigoli to the pan and toss well, adding more pasta water a little at a time until the pasta is coated and shiny. Finish with the black pepper and serve straight away.
Recipe notes
Tips
- Keep the heat low for the onions; they should turn silky and sweet without taking on colour.
- Anchovies vary in saltiness, so taste after tossing and rely on the anchovies rather than adding salt.
- If serving anyone who should avoid raw or lightly cooked fish, make sure the anchovies are heated through until fully dissolved and the sauce is piping hot.
Substitutions
- Replace Bigoli pasta with Spaghetti for a similar texture and cooking time.
- Replace Extra virgin olive oil with Olive oil for a slightly milder flavour.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in a sealed container. Reheat gently in a frying pan with a splash of water until piping hot and glossy again.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish Gluten Wheat
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