After pasta e fasioi (pasta and beans), this is Venice’s other emblematic pasta dish: spaghetti with an anchovy and onion sauce. It was a popular fasting dish for Lent, but is now eaten all year round.
- 60 ml (¼ cup) extra-virgin olive oil
- 1 small onion, thinly sliced
- 6 good-quality anchovy fillets, drained, plus extra to serve
- 400 gm bigoli (see note)
- 1Heat 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.
- 2Meanwhile, 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.
Bigoli is a thick whole-wheat pasta available from
. If it’s unavailable, you can substitute it with spaghetti.
Drink Suggestion: Fruity pinot grigio. Drink suggestion by Max Allen