Bigoli in salsa

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This bigoli in salsa recipe is a Venetian classic, and boasts a satisfyingly short cooking time, making it a great new go-to dish for your midweek meal repertoire. Onions and anchovies are cooked down until the anchovies melt into a sauce that provides a rich, punchy coating for the bigoli pasta – a speciality of Veneto.

First published in 2018




Bigoli in salsa

  • 1 onion, finely diced
  • 100g of anchovies, in oil
  • 50ml of white wine
  • 250g of bigoli pasta, wholewheat if you can find it
  • 1 handful of parsley, finely chopped
  • black pepper


Pour some of the oil from the anchovies into a non-stick frying pan and gently fry the onions until soft
Meanwhile, cook the bigoli in a pan of salted boiling water for 8–10 minutes, or as per packet instructions
Add the wine to the onions with a splash of water and reduce by three quarters
Add the anchovies and stir until they dissolve
Drain the pasta then add to the frying pan. Toss to coat evenly in the anchovies and onions and serve immediately with a sprinkle of chopped parsley and some cracked black pepper

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