This typically Venetian pasta sauce is served with bigoli – a thick, spaghetti-like pasta with a tiny hole through the center. If you understand the principles of umami, I don't have to tell you what a powerful combination the sweet onion and salty, umami-packed anchovies make!
INGREDIENTS
olive oil
2 large onions, thinly sliced
200g / 7 ounces anchovies in oil, drained
freshly ground black pepper
METHOD
Heat some oil in heavy bottom pan.
Add the onion and cook until golden.
Add the anchovies and black pepper.
Stir until anchovies have dissolved into the softened onions.
Use to dress cooked pasta.
RECOMMENDED PASTA
Bigoli, Spachetti
