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Bigoli in Salsa (Pasta) #shorts

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Pasta Series Ep.2 - Bigoli in Salsa A Venetian classic šŸ I had this when I was out in Venice for a few days and fell in love. It might not be for everyone, but it was so different to anything I had ever had before and loved it. Sweet, salty and packed FULL of umami. Recipe: Serves 4 400g Bigoli pasta (thicker version of spaghetti) 3 medium / 460g onions (finely chopped) 4 tbsp olive oil 13 anchovy fillets (finely chopped / minced) 315ml water Bunch of chopped parsley to garnish 1. Add the onions into a pan with the olive oil and cook over a medium heat for 10 minutes until translucent (not caramelised or browned). Add a splash of water if needed to stop them from burning. 2. Add a splash of white wine (use vinegar if you don’t want to use alcohol) to the onions and bubble away on a medium high heat for a minute until mostly evaporated. Add in the anchovies, mix and then add in the water. Bring to a simmer, cover with a lid and cook for 40 minutes on a medium heat. The sauce should end up thicker and the onions should be completely soft. If you want, use a potato masher to break up some of the onions. 3. Cook your bigoli pasta in some salted boiling water for 8-10 minutes until al dente. Remove from the water and place into the pan with the salsa, alongside a splash of starchy pasta water. 4. Mix together and cook for a few more minutes over a medium heat until the pasta is cooked and the sauce has thickened up. Plate up, top with some parsley and enjoy! Instagram: https://www.instagram.com/samseats TikTok: https://www.tiktok.com/@samseats Facebook: https://m.facebook.com/samseats More Recipes: https://www.samseatsonline.com

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