Bigoli in Salsa (Venetian Anchovies or Sardines)

Bigoli in salsa is a Venetian pasta dish made with whole-wheat bigoli pasta, onion and salt-cured fish. While today usually anchovy is used, in earlier days it was often prepared with sardines. It is considered one of the signature dishes of Venice. This bigoli in salsa recipe is a Venetian classic, and boasts a satisfyingly short cooking time, making it a great new go-to dish for your midweek meal repertoire. Onions and anchovies are cooked down until the anchovies melt into a sauce that provides a rich, punchy coating for the bigoli pasta - a speciality of Veneto.

1 onion, finely diced
anchovies, in oil (100 g)
white wine (50 mL)
bigoli pasta, wholewheat (250 g)
1 handful parsley, finely chopped
black pepper, freshly cracked

Pour some of the oil from the anchovies into a non-stick frying pan and gently fry the onions until soft.

Meanwhile, cook the bigoli in a pan of salted boiling water for 8-10 minutes, or as per packet instructions.

Add the wine to the onions with a splash of water and reduce by three quarters. Add the anchovies and stir until they dissolve.

Drain the pasta then add to the frying pan. Toss to coat evenly in the anchovies and onions and serve immediately with a sprinkle of chopped parsley and some cracked black pepper.

Makes 4 servings.