6-Ingredient Pantry Pasta from Katie Parla's Food of the Italian Islands (Bigoli in Salsa)

Bigoli in Salsa
(Pasta with Oniony Anchovy Sauce)

From Katie Parla's Food of the Italian Islands

1/4 cup extra-virgin olive oil
1 large white onion, thinly sliced
sea salt
3 ounces salted anchovy filets, rinsed (or a whole jar of oil-packed, drained of the oil)
2 tablespoons good-quality white or red wine vinegar, plus more to taste
1 pound dried bigoli or spaghetti
1 tablespoon roughly chopped, fresh flat-leaf parsley

Combine the olive oil, onion, and a heavy pinch of salt in a large pan. Cook over medium-low heat, stirring occasionally, until the onion is soft and translucent, about 20 minutes. Add water a tablespoon at a time to keep the onion cooking without taking on color. Add the anchovies and cook until they melt into the onion, about 3 minutes. Turn off the heat and stir in the vinegar.

Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt the water until it tastes like a seasoned soup. Add the bigoli and cook until al dente (aka Albert Dente). Drain and transfer the pasta to the pan with the anchovy sauce. Season with salt and additional vinegar to taste.

[MayT]

Salty little fish are SUPER underrated in being used for cooking!!! Well done Chefs

[lilykep]

I live in the "Oh God why is the heat and humidity trying to murder me" part of the Southern US and I'm always on the lookout for meals made to be eaten cold for use in the summer months. Thanks for this addition to my recipe book, I'll definitely make it this year.

[elostaunau]

Never heard of bigoli before this. Always learning with DPP 😊 Congrats on the book, it is, as expected, a super creative gathering of pantry essentials and so so tasty!!

[starrpark]

I have heard of bigoli before from a restraunt in LA never tried it but excited to make this dish

[TristouMTL]

Anything with a whole jar of anchovies in it gets my approval :)

[j.j.bennett]

An interesting dish. A very fine video. Excellent presentation, filming technique and editing, and camera work. No clown cooking like that unfortunate Pasta Queen person. Can a simple Italian white wine be used instead of white vinegar? I am not a fan of vinegar, except for Cavalli Balsamic vinegar, which is the only vinegar I use on salads.

[taryn.gesmundo]

Yeah, you wouldn’t want to pash somebody after eating.