Bigoli in Salsa (Venetian Anchovy Pasta)

Bigoli in Salsa (Venetian Anchovy Pasta)

Bigoli in Salsa (Venetian Anchovy Pasta)

By Master Chef Gianluca Deiana Abis

Ingredients (Serves 4):

• 400g bigoli pasta (or thick whole-wheat spaghetti)

• 8 anchovy fillets (salt-packed or oil-preserved)

• 2 large white onions, finely sliced

• 4 tbsp extra virgin olive oil

• 50ml dry white wine

• Freshly ground black pepper

• Salt (only if needed)

Instructions:

1. Prepare the Sauce:

   • Heat the olive oil in a large pan over low heat.

   • Add the finely sliced white onions and cook slowly until soft and translucent, about 15-20 minutes. Stir occasionally to prevent browning.

2. Melt the Anchovies:

   • Add the anchovy fillets to the pan and mash them with a wooden spoon until they dissolve into the onions.

   • Pour in the white wine and let it evaporate.

   • Cook for another 5 minutes, stirring to blend the flavors.

3. Cook the Pasta:

   • In a large pot of boiling salted water, cook the bigoli until al dente.

   • Reserve about ½ cup of pasta water, then drain the pasta.

4. Combine & Serve:

   • Toss the bigoli directly into the pan with the anchovy-onion sauce.

   • Add a splash of the reserved pasta water to create a silky consistency.

   • Finish with freshly ground black pepper and serve immediately.

Wine Pairing: Soave Superiore DOCG

A dry, mineral-rich white wine from Veneto perfectly balances the umami of the anchovies and the sweetness of the onions.

Chef Tip:

For the most authentic flavor, use salt-packed anchovies and rinse them thoroughly before use. The white onions give this dish its signature sweetness—never substitute them with red or yellow onions.

Would you like to proceed with another recipe or make any adjustments?

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