Bigoli in Salsa

Ingredients · 4 servings

• 400 gBigoli pasta, dry
• 500 gOnion, thinly sliced
• 60 gAnchovy, drained
• 60 mlOlive oil
• 8 gSalt
• 1 gBlack pepper, freshly ground (optional)
• 80 mlWater, reserved from pasta cooking

Equipment

stovetop, pot, wide skillet, colander, knife, cutting board, tongs, ladle, wooden spoon, paper towel, serving bowl

Instructions

1. 1
   Mise en place

   Gather bigoli, onion, anchovy, olive oil, salt, pepper, and water; set out a pot, skillet, colander, knife, board, tongs, and ladle. · 5 min

   What to look for: All ingredients measured and tools within reach

2. 2
   Slice onion

   Slice onions very thinly and pat anchovies dry if packed in oil, keeping the pasta and seasonings measured beside the stove. · 5 min

   What to look for: Onion slices are thin and even

3. 3
   Soften onion

   Heat olive oil in a wide skillet over low heat, add onions and 1 pinch salt, then cook gently until soft and translucent, not browned. · 22 min

   What to look for: Onions look pale, glossy, and collapsed

4. 4
   Melt anchovy

   Add anchovies to the onions and mash them with a spoon until they melt into a glossy, savory sauce. · 5 min

   What to look for: Anchovies disappear into the onion oil

5. 5
   Boil bigoli

   Boil bigoli in water with the remaining salt until just firm, reserving 80 ml starchy cooking water before draining. · 12 min

   What to look for: Pasta bends but still has a firm center

6. 6
   Toss pasta

   Add drained bigoli to the skillet with reserved water, then toss over low heat until the sauce coats every strand. · 3 min

   What to look for: Sauce clings lightly and looks glossy

7. 7
   Serve hot

   Serve immediately in warm bowls, finishing with black pepper if desired while the bigoli is still glossy and steaming. · 1 min

   What to look for: Pasta is hot, glossy, and evenly dressed