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Bigoli in Salsa
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Bigoli in Salsa

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About

A signature dish of Venice, bigoli is a thick, whole-grain pasta paired with a rich sauce made from salted anchovies or sardines and slow-cooked onions. It is a historical meal traditionally eaten during fasting days like Christmas Eve.

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Cuisine

Bigoli pasta is famous for its rough texture, which holds the sauce perfectly. The sauce itself is deceptively simple, consisting only of abundant white onions and salted fish melted down together. It beautifully reflects the historic culinary philosophy of Italia.

Ingredients

  • 320g Bigoli pasta (or thick whole-wheat spaghetti)
  • 3 large white onions (finely sliced)
  • 80g salted anchovy or sardine fillets
  • 50ml extra virgin olive oil
  • Salt and black pepper

Preparation

  1. Cook the onions in olive oil over very low heat for at least 20-30 minutes until they are soft and translucent, without browning them.
  2. Rinse and dry the salted fish fillets, add them to the onions, and stir with a wooden spoon until they completely melt into a paste.
  3. Cook the bigoli pasta in boiling salted water until it reaches an al dente texture.
  4. Drain the pasta, transfer it directly to the pan with the sauce, toss well with a splash of pasta water, and serve immediately.

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