Onion & Anchovy Tagliatelle

Onion & Anchovy Tagliatelle

I love this pasta so much! It’s everything that draws me to Italian food; delicious, simple and quick to make! I first had this In Venice and it makes for an extremely tasty plate of food. This is basically a famous dish called Bigoli in Salsa, a Venetian classic. For extra speed I used a mandolin to slice the onion finely and this means it will cook faster. Particularly good if you want a low-cost dinner but still big on flavour.

Serves 2

Ingredients:

3 white onions, thinly sliced

8 anchovies, chopped

2 garlic clove, diced

8 tbsp extra virgin olive oil, I like Citizens Of Soil

1 tsp finely chopped parsley for garnish

160g pasta ( I used gf from Caponi)

Sea salt black pepper

Bring a saucepan of salted water to a rolling boil and add the pasta to cook to al dente which is usually around 9-10 minutes.

While this cooks, place a large saucepan to a medium to high heat and add half the olive oil to warm followed by the sliced onions. Fry the onions for about 7 mins mixing all the time until the start to reduce and caramelise.

Then add the anchovies and cook for another 2 minutes or until they have melted down a bit into the sauce which should dissolve any tiny bones.

Next, add in the diced garlic and fry for another 1-2 minutes adding in the rest of the oil.

Now add in about 150-200ml of the starchy pasta cooking water to loosen the sauce. Add pepper and a little salt (as anchovies will be salty) and taste to check the seasoning.

The pasta should now be ready to drain and then toss through the sauce. Mix well so that the pasta is evenly coated.

Serve straight away with a little extra olive oil and sprinkle of chopped parsley.

Like this recipe? Check out my other pasta dishes here.