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Bigoli with Anchovies and Onions
Onions are cooked in oil and a little water until they melt into a golden sauce, then anchovies dissolve into it. Tossed with thick wholewheat bigoli, it is a humble, salty Venetian classic.
- YieldServes 4
- Hands-on50 min
- Total1 h 16 min
- Difficulty
Ingredients
- 100 ganchovy fillets, oil-packed, drained
- 80 mlextra virgin olive oil
- 2yellow onions, about 400 g, thinly sliced
- 80 mlhot water
- 400 gdry whole wheat bigoli, or thick spaghetti
- 1 pinchground cinnamonoptional
- to tastefine sea salt, for the pasta water
- to tasteblack pepper, freshly ground
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