Venetian Anchovy Pasta
Anchovy Pasta is a traditional Venetian pasta dish made with slow-cooked onions and anchovies. Originating from Venice, this simple yet flavourful recipe is a perfect example of cucina povera, where just a few ingredients create a rich and satisfying dish.
Anchovy Pasta Ingredients (Serves 2)
- 200 g bigoli (or thick spaghetti)
- 3 large onions, thinly sliced
- 6 anchovy fillets (in oil)
- 4 tbsp extra virgin olive oil
- Salt, to taste
- Black pepper
Method
- Slice the onions very thinly.
- Cook them slowly in olive oil over low heat for about 25–30 minutes until soft and sweet.
- Add the anchovies and let them melt into the sauce.
- Cook the pasta in salted water until al dente.
- Reserve a little pasta water, then drain.
- Toss the pasta with the onion and anchovy sauce, adding a splash of pasta water if needed.
- Serve immediately with black pepper.
Tips and Variations
- Serve them warm, lukewarm or at room temperature.
- Use tender young green beans for the best texture.
- For a smoother sauce, pass the tomatoes through a sieve as in the original version.
- They also work well as a pasta sauce with grated cheese on top.
History of Bigoli in Salsa (Venetian Anchovy Pasta)
As the name suggests, this dish comes from Veneto, particularly the city of Venice, where it has long been part of local culinary tradition. Bigoli in Salsa was historically prepared on fasting days, using simple ingredients like onions and salted fish instead of meat. Over time, it became a symbol of Venetian cucina povera, showing how humble ingredients can create deep and satisfying flavours. This same philosophy can be seen in dishes like Venetian Salt Cod Stew, where preserved fish is transformed into something rich and comforting, and in Risotto al Nero di Seppia, which highlights the region’s strong connection to the sea.
