Giant spaghetti with onion and anchovy sauce

Giant spaghetti with onion and anchovy sauce

Bigoli in salsa di cipolle e acciughe

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

This is a Venetian speciality, and is very easy to make. In the Veneto, people still make the special pasta by hand with the help of a little implement – a torcolo – which has a chamber through which the pasta is pushed. This produces a thick spaghetti with a 4 mm diameter and no hole. The alternative is bucatini, which is the same size, but has a little hole inside.

Ingredients

Quantity Ingredient
400g bigoli or bucatini
salt and pepper

Sauce

Quantity Ingredient
600g onions, peeled and finely chopped
6 tablespoons olive oil
40g anchovy fillets in oil

Method

  1. For the sauce, fry the onion in a pan with the olive oil until soft, about 6–7 minutes, then add the anchovies, which will dissolve in the heat. Stir them in very briefly.
  2. Cook the pasta in plenty of boiling salted water until al dente, probably about 8–9 minutes. Drain and mix into the sauce. Season with a little salt and plenty of pepper. Mix well and serve hot.

To make it more special

  • If you are feeling greedy and want to give this sauce a little more substance, try adding 150 g tuna flakes in oil, drained, once you have fried the onions until soft.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again