The Pasta Atlasof Italy

Veneto / Anchovy Pasta

Bigoli in Salsa

Thick Venetian noodles dressed with slow-cooked onions and anchovies, a lean dish with enormous flavor.

35 minutes Easy Serves 4 bigoli

Method

  1. Cook onions very gently in olive oil with a pinch of salt until soft and sweet.
  2. Add anchovies and let them dissolve into the onions.
  3. Boil pasta until al dente.
  4. Toss pasta with the sauce, loosening with pasta water.
  5. Finish with black pepper and parsley if desired.
  6. Serve without grated cheese.
Cook's note: Do not rush the onions. Their sweetness is what balances the anchovy.

Why this dish belongs to Veneto

Bigoli in salsa is associated with Venetian lean days, when preserved fish and onions could make a satisfying sauce without meat.

Read the Veneto pasta history page

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