Bigoli in Salsa

Bigoli in Salsa

Bigoli in Salsa

Bigoli are a kind of thick, hand-made whole-wheat spaghetti typical of Venice, my hometown. This delicious white sauce with onions and anchovies has Jewish roots, but has become popular across the religious spectrum. This recipe can also be made using regular whole-wheat spaghetti.

Bigoli

Ingredients

  • (serves 6):
  • . 1 pound package whole-wheat spaghetti (I like De Cecco or Barilla)
  • - 5-6 tablespoons extra-virgin olive oil
  • - 2 large white onions, minced thin
  • - a 3-ounce can of oil-packed anchovy fillets (even better, 10 salt-packed anchovies, rinsed), minced
  • - half a cup of dry white wine, like a Pinot Grigio or Riesling
  • - salt, pepper
  • - toasted bread crumbs, if desired.

Directions

In a large pot of salted boiling water, cook the pasta 'al dente'.

Meanwhile, in a saute' pan, heat the olive oil over a medium flame.

Add the minced onions and a couple of tablespoons of water and lower the flame.

Let the onions cook, stirring, till translucent, adding little water if they start to dry out.

In the meantime, you will have minced the anchovies; once the onions are translucent add the anchovies and wineto the onions and keep cooking on low heat, stirring, until they 'melt' completely into the sauce.

Add black pepper to taste, and use this sauce to dress your spaghetti.

Some like to add grated Parmigiano Reggiano cheese (in a dairy meal), or toasted bread-crumbs and parsley; but the classic Venetian way to eat this pasta is without any additions.

http://dinnerinvenice.com/2011/06/12/bigoli/