Bigoli in Salsa (Venetian — Whole Wheat Pasta, Anchovy, Onion)

Ingredients

• 400 g bigoli pasta (or thick whole wheat spaghetti if bigoli unavailable)
• 150 g yellow onions (3 medium), thinly sliced
• 60 g salt-packed anchovies (Cantabrian or Mediterranean; rinsed, filleted, patted dry)
• 80 ml extra-virgin olive oil (Venetian or Friuli style, mild pepper preferred)
• 30 ml dry white wine (optional, for deglazing)
• 50 g unsalted butter
• 4 g fine sea salt
• 1 g black pepper (freshly ground)
• 5 g fresh flat-leaf parsley (finely chopped, for garnish)

Method

1. 1
   Slice onions thinly and place in a large, heavy-bottomed pan with 60 ml olive oil and 25 g butter over medium-low heat; cook gently for 12–15 minutes, stirring occasionally, until onions are very soft, translucent, and beginning to caramelize slightly (do not brown aggressively).
2. 2
   Add anchovy fillets (cut into small pieces or left whole, depending on preference) and stir gently into the onion; cook for 2–3 minutes, allowing the anchovies to break down and meld into the sauce, then deglaze the pan with white wine if using, scraping up any fond.
3. 3
   Bring a large pot of salted water to a rolling boil (approximately 4 litres); add bigoli and cook until al dente (approximately 10–12 minutes, or follow package directions for whole wheat pasta).
4. 4
   Reserve 200 ml pasta water, then drain the bigoli into a colander.
5. 5
   Add cooked bigoli to the onion and anchovy pan; toss gently and add remaining 25 g cold butter and 150 ml pasta water; toss continuously over low heat for 1–2 minutes, allowing the starch in the pasta water to emulsify with the oil and create a light, flowing sauce.
6. 6
   Season with fine sea salt and black pepper; add more pasta water if the sauce seems too thick (it should coat the pasta lightly without pooling).
7. 7
   Transfer to a serving bowl or plates, drizzle with remaining 20 ml olive oil, garnish with fresh parsley, and serve immediately.