Bigoli in Salsa

Name: Bigoli in Salsa
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g bigoli; 8 anchovy fillets; 2 onions; 4 tbsp olive oil; 1 handful parsley; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

In the canals and calle of Venice, Bigoli in Salsa is a dish that has long accompanied the city's storied past. Traditionally enjoyed on days of abstinence such as Good Friday, this pasta embodies the Venetian knack for creating rich flavors from simple, readily available ingredients. Anchovies and onions are the stars here, offering a glimpse into the maritime roots and frugal resourcefulness of the lagoon city.

Bigoli in Salsa is a savory embrace of the sea, with the umami depth of anchovies melding into the sweetness of slowly softened onions. The dish should feel like a silky, yet robust, coating on the toothsome bigoli, with a fresh, herbal lift from parsley. It's a dish meant to be savored for its simplicity, allowing the quality of each ingredient to shine.

Ingredients

400 gbigoli
8anchovy fillets
2onions
4 tbspolive oil
1 handfulparsley
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil. Use enough water to allow the pasta to move freely, and add a generous amount of fine sea salt until the water tastes like the sea. This will season the bigoli as it cooks, enhancing the overall flavor of the dish.
While the water is heating, finely slice 2 onions. In a wide pan, heat 4 tablespoons of olive oil over medium heat. Add the sliced onions and cook gently, stirring occasionally, until they become soft and translucent, about 10 minutes. The onions should not brown, as this will alter the flavor of the sauce.
Add 8 anchovy fillets to the softened onions in the pan. Use a wooden spoon to gently mash the anchovies into the onions. Continue cooking until the anchovies have completely dissolved into the oil, creating a smooth, savory sauce. Taste and adjust with fine sea salt if necessary, keeping in mind that the anchovies are naturally salty.
Once the water is boiling, add 400 g of bigoli to the pot. Stir occasionally to prevent sticking. Cook the pasta until it is just shy of al dente, as it will finish cooking in the sauce. Reserve a cup of the starchy pasta water before draining.
Transfer the drained bigoli directly into the pan with the onion and anchovy sauce. Toss the pasta to coat it evenly with the sauce, adding a splash of the reserved pasta water to help the sauce cling to the noodles. The dish should be glossy and the pasta well-coated.
Finely chop a handful of parsley and sprinkle it over the pasta. Toss once more to distribute the parsley evenly, which will add a fresh, herbal note to the dish. Serve the Bigoli in Salsa immediately while hot, ensuring each portion is well-coated with the savory sauce.