Bigoli in Salsa is a traditional Venetian pasta dish featuring thick whole-wheat pasta tossed with a savory sauce of slowly caramelized onions and salted anchovies. Despite its simple ingredients, it delivers deep, rich flavor and has long been enjoyed during holidays and meatless feast days throughout the Veneto.
Heat the olive oil and butter in a large skillet over medium-low heat.
Add the sliced onions and cook slowly for 30 to 35 minutes, stirring occasionally, until very soft and lightly golden.
Stir in the chopped anchovies and cook for 3 to 4 minutes until they dissolve completely into the onions.
Meanwhile, bring a large pot of salted water to a boil.
Cook the onions slowly over low heat to develop their natural sweetness without browning too quickly. Traditionally, this dish is served without cheese, allowing the delicate balance of onions and anchovies to shine.
Cook the bigoli until al dente according to the package directions.
Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Add the pasta to the onion and anchovy mixture.
Toss well, adding a splash of the reserved pasta water if needed to create a silky sauce.
Season with freshly ground black pepper.
Garnish with chopped parsley if desired and serve immediately.
