Quick & Easy Bigoli in Salsa (Anchovy & Onion – Veneto) – Italian Pasta Recipe

Introduction:

Bold, rustic, and deeply rooted in Venetian culinary tradition, Quick & Easy Bigoli in Salsa is one of the simplest yet most flavorful pasta dishes you'll ever try. Made with thick whole-wheat spaghetti-like noodles and a rich sauce of slow-cooked onions and anchovies, this centuries-old dish proves that you don’t need many ingredients to create something unforgettable. Often enjoyed during leaner times or religious observance, this humble Venetian classic is now a regional delicacy, and it’s ready in under 30 minutes.

Ingredients:

For 2–3 Servings:

1. 250g (about 9 oz) bigoli (or thick spaghetti/whole-wheat pasta as substitute)
2. 2 tablespoons extra virgin olive oil
3. 2–3 anchovy fillets in oil (high quality for best flavor)
4. 1 large yellow onion, thinly sliced
5. 1 small clove garlic (optional, for added aroma)
6. Salt and freshly ground black pepper, to taste
7. Fresh parsley, chopped (optional, for garnish)

Optional Add-Ins & Variations:

1. A pinch of red pepper flakes for heat
2. Splash of white wine or a spoonful of pasta water to loosen the sauce
3. A dusting of toasted breadcrumbs for texture
4. Vegan version: swap anchovies with capers or olives for a briny kick

Instructions:

Step 1: Start the Sauce

In a large skillet over medium-low heat, add olive oil and sliced onions. Cook slowly, stirring occasionally, until onions are soft, golden, and almost jam-like, about 15–20 minutes. Add a splash of water as needed to prevent sticking or burning.

Step 2: Add Anchovies

Add anchovy fillets (and garlic, if using) to the onions. Stir gently until the anchovies melt into the mixture, creating a savory, umami-rich sauce. Season lightly with salt and pepper.

Step 3: Cook the Pasta

While the sauce simmers, bring a pot of salted water to a boil. Cook bigoli or spaghetti until al dente. Reserve ¼ cup of pasta water before draining.

Step 4: Combine & Toss

Add the drained pasta directly into the onion-anchovy sauce. Toss well to coat, adding reserved pasta water a little at a time to loosen and help the sauce cling to the noodles.

Step 5: Serve Hot

Transfer to plates or a serving bowl. Garnish with chopped parsley and black pepper if desired. Serve immediately.

Optional Variations:

• Richer Version: Finish with a drizzle of high-quality olive oil or a pat of butter.
• Texture Boost: Top with toasted breadcrumbs or pine nuts.
• Weeknight Shortcut: Use pre-caramelized onions to speed things up.
• Add Veggies: Stir in some wilted chicory or spinach for balance.

Why You’ll Love This Recipe:

• Authentic Venetian Flavor – A traditional dish with just a few pantry staples.
• Quick & Minimal – 30 minutes, one pan, big flavor.
• Rustic & Comforting – Deep umami from anchovies + sweetness from onions.
• Whole-Wheat Friendly – Even better with traditional bigoli or whole-grain pasta.
• Perfect for Fish Fridays – No meat, yet rich and deeply satisfying.

Bigoli in Salsa is more than a recipe—it’s a taste of history from the canals of Venice to your own kitchen. Whether served on a quiet night in or as part of an Italian-inspired menu, this dish is sure to leave a lasting impression.