Sometimes I feel too tired to cook and just want to sit in my garden and be waited on! Sadly there are neither cooking fairies here nor any take away food shops nearby. In times like these, a simple recipe is called for. Bigoli in Salsa, pasta with onions and anchovies, is one of these. Believe me, even if you aren’t fond of anchovies, they vanish in the sauce, imparting a thick saltiness. I happen to be very fond of the little salty fish.
Bigoli in Salsa is traditionally eaten on the evening before the Venetian festival of La Festa del Redentore on July 19th, an event that commemorates the end of the year-long plague that struck Venice in 1575, killing 50,000 people.
Bigoli pasta is very similar to spaghetti, only a little thicker, and available only in and around the Veneto. Casareccia makes a comforting and redeeming substitute.
Bigoli in Salsa/Pasta in onion and Anchovy sauce. For two as a main.
- 2 large brown onions, sliced
- 2-3 Tablespoons extra virgin olive oil
- 6 anchovy fillets
- 1/2 cup white wine
- salt, pepper,
- finely chopped parsley
- 200 g casareccia or other pasta. ( 1oo g per person)
Heat heavy based frying pan and slowly cook the onions in oil for at least 10 minutes. Watch it like a hawk as the onions must soften, not brown or caramelise. Or use a heat mat to slow down the cooking.
Add the anchovies and squash into the sauce. Add the wine, salt and pepper, and continue cooking very slowly for another 10 minutes.
Meanwhile cook the pasta in ample salted water until al dente, then drain. (Never rinse the pasta after cooking, as this destroys the starch which helps the sauce adhere.) Add the pasta to the pan of onion sauce and turn around a little, adding the parsley. Serve.
I like mine plain while Signore Tranquillo likes his with shaved parmigiano, reggiano or padano.