Bigoli in Salsa
Ingredients
- 6 tablespoons extra-virgin olive oil
- 2 large purple onions, thinly sliced
- 4 ounces good-quality oil-packed anchovy fillets, drained
- 1 pound whole-wheat bigoli
- Generous pinch ground cinnamon
- Salt and black pepper, to taste
- 3 tablespoons flat-leaf parsley, chopped
Instructions
- Heat oil over low heat in a large frying pan. Add onions and cook slowly until soft and translucent, stirring frequently. Add ¾ cup hot water. Cook and stir over low heat for about 25 minutes, or until onions have fallen apart. Add anchovy fillets and mash with a spoon. Cook 5 minutes until they have dissolved. Meanwhile, bring a large pot of water to a full boil. Add salt and pasta. Cook until al dente. Saving some cooking water for the sauce, add drained pasta to the sauce, and toss gently over medium heat, adding reserved cooking water if necessary to coat the strands. Sprinkle with cinnamon and ground black pepper and chopped parsley and toss again before serving.
Notes
Serves 4 Bigoli are long extruded pasta strands, thicker than spaghetti, sometimes made with whole-wheat flour. We found bigoli at Casa Tua Cucina at Brickell City Centre. Substitute whole-wheat spaghetti or perciatelli.
