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
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Ingredients
Metric
Imperial
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
SAVE RECIPE
Method
1
Pour some of the oil from the anchovies into a non-stick frying pan and gently fry the onions until soft
2
Meanwhile, cook the bigoli in a pan of salted boiling water for 8–10 minutes, or as per packet instructions
3
Add the wine to the onions with a splash of water and reduce by three quarters
4
Add the anchovies and stir until they dissolve
5
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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