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Fish, Italy

Bigoli with anchovies and onions

Bigoli with anchovies and onions is a Venetian pasta dish for 4 people, ready in 50 minutes, easy to make, for about €2.00 per person. The key is cooking the onions very slowly until they turn soft without browning, then melting the anchovies into them to form a salty sauce that coats the thick spaghetti.

A simple Venetian specialty, thick spaghetti coated in melted onions and anchovies, with the taste of old fashioned grandmother cooking.

Bigoli with anchovies and onions
Total time
50 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This dish runs on two ingredients you almost always have on hand, onions and anchovies in oil. Cooked low and slow, the onions lose all their sharpness and turn nearly sweet, while the anchovies melt into the sauce without tasting fishy, just a deep, salty note that clings to every strand of pasta.

It's the kind of recipe you throw together on a weeknight without much thought, using what's in the pantry, yet it has enough character to surprise guests curious about Italian cooking. Bigoli, those thick, slightly rough spaghetti, hold the sauce especially well, though thick regular spaghetti works just fine as a substitute.

The ingredients

4 people

Pantry

  • Bigoli or thick spaghettioften in the pantry 360 g
  • Anchovy filletsoften in the pantry 8
  • White wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 4
  • Parsley 6 sprigs

Allergens Gluten, Fish

The step by step recipe

  1. Thinly slice the onions.

    Slice the onions on a mandoline, very thin strips melt down softly without needing to brown.

  2. Cook them over very low heat in the oil with a little hot water, covered. 35 min

    Add water as it evaporates to keep the onions from browning.

  3. Add the anchovies and white wine, mash them until you get a creamy sauce. 5 min

    Season with salt only at the end, the anchovies are already quite salty and the sauce will reduce further.

  4. Cook the pasta in salted boiling water. 12 min

    This thick spaghetti needs 2 to 3 minutes longer than regular spaghetti, taste before draining.

  5. Toss the pasta with the onion sauce, add the parsley and pepper.

    Toss off the heat with a splash of pasta water, the sauce coats the pasta without drying out.

Our tips to get it right

  • Use a wide skillet rather than a narrow pot for the onions, they cook more evenly and turn soft instead of steaming in a heap.
  • Always save a bit of pasta cooking water before draining, it loosens the sauce if it has reduced too much.
  • Choose good quality anchovies packed in olive oil rather than salt packed ones, they melt more easily and leave fewer bones behind.

The variations

  • Swap the white wine for a little water with a splash of vinegar if you don't have any on hand, the result stays close to the original.
  • For a vegetarian version, skip the anchovies and add a few chopped capers with a bit of tomato paste to keep the flavor bold.
  • To save time, use frozen pre sliced onions and cut their cooking time to 20 minutes over medium heat.

What to serve it with

  • A bright, lemony green salad
  • Crusty bread for soaking up sauce
  • A crisp dry white wine

Storage

This dish keeps for 2 days in the fridge in a sealed container. It doesn't freeze well, the pasta turns too soft once thawed. Reheat gently in a skillet with a splash of water to bring the sauce back together.

Questions about this dish

Can you use a different pasta instead of bigoli?

Yes, thick spaghetti or bucatini work very well. The key is choosing a pasta sturdy enough to hold the onion and anchovy sauce.

How do you keep the onions from browning while they cook?

Cook them over very low heat, covered, adding a little hot water as it evaporates. They should turn soft gently rather than brown.

Can you make the onion and anchovy sauce ahead of time?

Yes, make it the day before and warm it gently in a skillet before tossing it with freshly cooked pasta. The flavor actually rounds out a bit after resting.

Does this dish taste strongly of fish?

No, the anchovies melt into the sauce and disappear as a distinct flavor. They mainly add salt and depth, not an obvious fishy taste.

How long does it take to make a plate of bigoli with anchovies and onions?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a plate of bigoli with anchovies and onions?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a plate of bigoli with anchovies and onions cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish. Always check the labels of the products you buy.

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