Bigoli in Salsa Recipe

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Bigoli in Salsa Recipe

12 oz (340g) Bigoli pasta (or any thick pasta like bucatini)
1/4 cup olive oil
2-3 cloves garlic, thinly sliced
4-6 salted anchovy fillets, rinsed and chopped
1 large onion, thinly sliced
Freshly ground black pepper, to taste
Grated Parmesan cheese, for serving (optional)
Chopped fresh parsley, for garnish (optional)

Cook the Pasta: Cook the Bigoli pasta in a large pot of boiling salted water until al dente. Drain and set aside, reserving a cup of pasta cooking water.

Prepare the Anchovy Sauce: In a large skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and cook for about 1 minute until it becomes fragrant and slightly golden.

Add Anchovies and Onions: Add the chopped anchovies to the skillet and cook for a few minutes, breaking them down with the back of a spoon until they melt into the oil. Add the thinly sliced onions and continue to cook, stirring occasionally, until the onions become soft and translucent.

Combine Pasta and Sauce: Add the cooked Bigoli pasta to the skillet with the anchovy and onion sauce. Toss everything together to coat the pasta with the sauce. If needed, add a bit of reserved pasta cooking water to achieve the desired consistency.

Season with Black Pepper: Season the dish with freshly ground black pepper to taste. Be cautious with salt, as the anchovies are already salty.

Serve: Plate the Bigoli in Salsa and garnish with grated Parmesan cheese and chopped fresh parsley if desired.

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Enjoy this traditional Venetian dish with the unique flavor of anchovies and the satisfying texture of Bigoli pasta! Buon appetito! 🍝😋
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