If, one day, you’re in the mood for cooking a typical Venetian pasta dish and even have some extra onions and anchovies at home, I recommend you to have a try with bigoi in salsa.
Ingredients: 300 gr pasta (bigoli or spaghetti), 3 onions, around 1 dozen of anchovies in salt (or in oil, if you can’t find the others), 1 glass of white wine (dry), 1 glass of olive oil, breadcrumbs
Peel and slice the onions. If necessary: wash and clean (of fishbones) the anchovies.
Cook the onions in oil (don’t use it sparingly!). Add a glass of wine and continue to cook the onions on low temperature. When the onions are soft and tender (after more or less 20 minutes), add the anchovies and cook them (still on low temperature) till they “dissolve”.
In the meantime, cook the bigoli (or spaghetti) and then add the onion-anchovy-sauce. In case you want to bind the sauce you can add some breadcrumbs.
