Ingredients
Units
Scale
Ingredients (Serves 4)
- 12 oz (350 g) bigoli pasta (or thick spaghetti as a substitute)
- 4 tablespoons olive oil
- 1 large onion, finely sliced
- 6 anchovy fillets (in oil), finely chopped
- 1/4 cup dry white wine (optional)
- 1/4 cup pasta cooking water
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Add the bigoli and cook until al dente according to package instructions. Reserve about 1/4 cup of the pasta cooking water, then drain the pasta.
- Prepare the Sauce
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté gently for 10-15 minutes, stirring occasionally, until the onion is soft and golden.
- Add the chopped anchovies and stir until they dissolve into the onions, forming a paste.
- Deglaze (Optional)
- If using, pour in the white wine to deglaze the pan. Let it simmer for 2-3 minutes until the liquid reduces slightly.
- Combine the Pasta and Sauce
- Add the cooked bigoli to the skillet with the onion and anchovy sauce. Pour in the reserved pasta water to loosen the sauce as needed.
- Toss the pasta gently to coat it evenly in the sauce. Add freshly ground black pepper to taste.
- Serve
- Transfer the pasta to serving plates or bowls. Garnish with chopped parsley if desired. Serve immediately.
