Pasta Recipes - Recipe for Bigoli alla Veneziana (Pasta with anchovies, Venetian Style)

Recipe from inmamaskitchen.com

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Bigoli alla Veneziana (Pasta with anchovies, Venetian Style)

Rice and polenta are the staples of the cooking of the Veneto and its main city, Venice. Bigoli, originally a whole wheat pasta, is one of the few pasta dishes that has a solid place in their cuisine. This is made with a simple anchovy sauce - a reflection of Venice' place on the sea.

1 pound bigoli or thick spaghetti

Salt to taste

10 small anchovies, packed in oil

2 large onions, finely sliced

Extra virgin olive oil

2 teaspoons capers (optional)

Freshly milled black pepper to taste

Method

Cook bigoli in large amount of LIGHTLY salted water until done. Anchovies are salty and will season the dish.

While bigoli are cooking, make sauce. Chop anchovies and pound them into a paste in a mortar and pestle.

Saute onion in olive oil until it is golden and translucent, but not browned. Stir in anchovies and cook, stirring, to dissolve the anchovies. Add optional capers and season with pepper.

Drain pasta and put into serving dish. Pour sauce over and serve at once.
Serves: 4
Contributor: Geraldine Minne

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