Savory, simple and fast. This typical Venetian pasta is the perfect last-minute dinner.
And check it out: only 4 ingredients!
Last night was one of those night: my fridge was mostly empty, and everybody was starving. With no much time and not many ingredients to work with, I'm glad I thought of making these bigoi in salsa! This traditional Venetian pasta is a perfect last-minute meal. All you need are anchovies, onions and olive oil... and the bigoi of course.
Bigoi is the Venetian name for bucatini, a thick and long tube pasta, that looks like spaghetti but with a whole in the middle. Barilla started to make this pasta shape in their new product line. I found it at my local grocery store. Whole Foods or other Italian Deli might also sell them. In case you can't find bucatini pasta, you can always substitute with thick spaghetti. Still delicious!
Ingredients: serving 2
- 1 large onion, chopped
- 1 can (2 oz, 55gr) of anchovies, flat in olive oil and salt
- 3 tablespoons of extra virgin olive oil
- 6 oz of bucatini pasta (I used Barilla)
- 1 tablespoon of chopped Italian parsley (optional)
Preparation time: 20 minutes
1. Bring a large pot of salted water to a boil. Chop the onion and saute' in a large pan with the olive oil, over medium heat. It should take between 5 to 10 minutes for the onion to be fully cooked and slightly golden. Add some of the water from the pasta if you need.
2. Add the anchovies, drained from the oil of the can. Cook for a few minutes and, with a fork or wooden spoon, break the anchovies until dissolved with the oil and onions. Add the chopped parsley if you are using it. Lower or turn off the heat if ready before the pasta.
3. As soon as the water boils, cook the pasta al dente. Drain when ready and toss it in the pan with the anchovies. Mix well and serve immediately.