Bigoli in Salsa
Bigoli in Salsa is a classic Venetian pasta dish featuring a rich and savory sauce made with onions and anchovies. This simple yet elegant recipe is perfect for special occasions or a comforting homemade meal.
Ingredients
- 300 g Bigoli pasta or substitute with thick spaghetti or linguine
- 4 tablespoons olive oil
- 4 anchovy fillets chopped
- 1 medium onion finely diced
- 1 garlic clove minced
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes optional
- Grated Parmesan cheese for serving optional
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the Bigoli pasta according to package instructions until al dente. Reserve some pasta water, then drain the pasta.
- Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent. Stir in the minced garlic and anchovy fillets, cooking until the anchovies dissolve into the oil.
- Combine: Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce. If the mixture seems dry, add a bit of the reserved pasta water to achieve the desired consistency.
- Finish: Stir in the chopped parsley, season with salt, pepper, and red pepper flakes if using. Toss everything to combine well.
- Serve: Plate the Bigoli in Salsa and sprinkle with grated Parmesan cheese if desired. Enjoy this delightful dish warm, paired with a side salad or crusty bread.
Notes
Use Bigoli pasta for a traditional texture, but thick spaghetti works well as a substitute. The anchovies dissolve into the sauce, creating a deep umami taste without overpowering the dish. Adjust the red pepper flakes to your preference. Serve with a crisp white wine and a light salad.