Give the onion time to soften, then let the anchovies dissolve gently. Keep the pasta water lightly salted and taste the finished sauce before adding more.
Bigoli in salsa
Prep 15 min · Cook 35 min · Serves 4 · Difficulty Easy
Method
Rinse the surface salt from the anchovies. Soak them in a bowl of cold water for 10 minutes, or follow the soaking directions on their package. Open each fish, remove the backbone and any remaining fins or bones, then rinse the fillets and pat dry. Cut them into small pieces. Peel and thinly slice the onion.Rinse the surface salt from the anchovies. Soak them in a bowl of cold water for 10 minutes, or follow the soaking directions on their package. Open each fish, remove the backbone and any remaining fins or bones, then rinse the fillets and pat dry. Cut them into small pieces. Peel and thinly slice the onion.
Warm the oil in a wide skillet over medium-low heat. Add the onion and cook for about 20 minutes, stirring often, until very soft with a little golden color. Add the 50 ml water a spoonful at a time if the pan starts to dry. The onion should soften rather than crisp at the edges.Warm the oil in a wide skillet over medium-low heat. Add the onion and cook for about 20 minutes, stirring often, until very soft with a little golden color. Add the 3½ tbsp water a spoonful at a time if the pan starts to dry. The onion should soften rather than crisp at the edges.
Add the anchovy pieces and stir over low heat for 2 minutes. Pour in the wine and simmer gently for 8–10 minutes, pressing the fish with a wooden spoon until it melts into the onion. The sauce should look creamy and moist, with no large fish pieces.Add the anchovy pieces and stir over low heat for 2 minutes. Pour in the wine and simmer gently for 8–10 minutes, pressing the fish with a wooden spoon until it melts into the onion. The sauce should look creamy and moist, with no large fish pieces.
While the sauce cooks, bring a large pot of water to a boil. Salt it lightly and cook the bigoli according to the package directions, tasting until al dente. Reserve a cup of the cooking water before draining.While the sauce cooks, bring a large pot of water to a boil. Salt it lightly and cook the bigoli according to the package directions, tasting until al dente. Reserve a cup of the cooking water before draining.
Add the drained bigoli to the hot sauce and toss over low heat for 1–2 minutes. Add reserved cooking water a spoonful at a time only if needed to loosen the coating. Taste and adjust the salt, then serve immediately.Add the drained bigoli to the hot sauce and toss over low heat for 1–2 minutes. Add reserved cooking water a spoonful at a time only if needed to loosen the coating. Taste and adjust the salt, then serve immediately.
