Bigoli in salsa
Bigoli in salsa, from above
Non vegVenice

Bigoli in salsa

Thick whole wheat spaghetti in a sweet onion and anchovy sauce. Venice's lean day classic.

45 minTime
17 gProtein each
mildSpice
Fasting day pasta2 chapters · 1 min read

Make it your way

Grandma's wayVenetian whole wheat pasta with onion and anchovy sauce.
The original
484kcalsame
17 gproteinsame
9 gfibresame
45minutessame

Bigoli in salsa.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Whole wheat pasta320 g bigoli or thick whole wheat spaghetti
Onion3 large, very thinly sliced
Anchovy fillets10 salted fillets
Olive oil4 tbsp
Flat leaf parsleychopped
Black pepperto taste

Method

4 steps
  1. 1Cook onions very slowly in oil with a splash of water, covered, until meltingly soft.
  2. 2Add anchovies and stir until they dissolve.
  3. 3Cook the pasta and toss in the sauce with a little pasta water.
  4. 4Finish with parsley and black pepper.
Serve it like this

Serve in warm bowls with extra parsley and a twist of pepper. No cheese, as the Venetians insist.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Bigoli in salsa: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia barese60 min
Bread or rice Risotto ai funghi45 min
On the side Beef carpaccio25 min
On the side Peperonata40 min
To drink Virgin bellini8 min
Something sweet Tiramisu40 min
Sign up to send it to your cook