Photograph of the finished Bigoli in salsa

Italy · Mì bigoli sốt hành cá cơm kiểu Venice

Bigoli in salsa

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bigoli noodles Bigoli noodles 14.1 oz
  • Photograph of Onion Onion 4
  • Photograph of Salted anchovies Salted anchovies 2.1 oz
  • Photograph of Olive oil Olive oil ⅓ cup
  • Photograph of Parsley Parsley 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Slice the onions very thinly and sauté them in olive oil over low heat for 25 minutes, or until softened.
  2. 2 Rinse the salted anchovies to reduce the saltiness, then add them to a pan with chopped onions and cook for 5 minutes.
  3. 3 Boil the bigoli noodles in boiling salted water for 8 minutes.
  4. 4 Add the noodles to the pan with the sauce and a little of the cooking water, stir well for 2 minutes.
  5. 5 Sprinkle with pepper and parsley, then serve immediately while hot.

With an appliance

  • Oven 40 min

    Replace step 1: mix the onions with olive oil in a small baking tray, cover with parchment paper, and cook on the middle rack of the oven at 170 degrees for 25 minutes, stirring once at minute 15 to soften the onions without burning them. Then add the anchovies and repeat steps 3 to 5.

Start cooking