60 ml(¼ cup) extra-virgin olive oil1small onion, thinly sliced6good-quality anchovy fillets, drained, plus extra to serve400 gmbigoli (see note)
Heat olive oil in a large frying pan over medium heat, add onion and sauté over low heat until soft (8-10 minutes). Add ¼ cup water to pan to prevent onion burning, then add anchovy fillets, breaking them up with a wooden spoon. Cook until anchovies dissolve and season to taste with freshly ground black pepper. Turn off heat, cover and keep warm.
Meanwhile, cook bigoli in a large saucepan of boiling salted water until al dente (7-8 minutes). Drain, add anchovy and onion sauce, stirring to combine, then serve immediately topped with extra anchovy fillets.
Note Bigoli is a thick whole-wheat pasta available from The Essential Ingredient. If it’s unavailable, you can substitute it with spaghetti.