Bigoli with anchovy sauce

Preparation info

  • Difficulty

    Easy

  • Feeds

    four

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

In the Veneto, this extra-large wholewheat spaghetti is served with a sauce of sweet onion and salty anchovy and lots of freshly ground black pepper. A wildly sophisticated layering of flavour sensations that is custom-built for a simple supper.

Ingredients

  • 1 tbsp butter
  • 2 tbsp olive oil
  • 2 onions, sliced
  • 8 anchovy fillets in olive oil
  • 500 g (1 lb) bigoli or bucatini pasta
  • freshly ground black pepper
  • 1 tbsp chopped parsley

Method

Heat butter and olive oil in a large frypan, add onions and cook gently until soft. Add anchovy fillets and stir until they break up.

Cook the pasta in plenty of salted, boiling water until al dente. Drain well, and mix with the sauce in a warm serving bowl, adding a few spoonfuls of the cooking water to moisten it. Add freshly ground black pepper and the parsley, and serve immediately.