Bigoli in Salsa

Instructions

1. 1
   Heat the extra virgin olive oil in a wide skillet over very low heat.
2. 2
   Add the thinly sliced onions along with a splash of water or white wine. Cover with a lid and let them sweat slowly for about 30 minutes. The onions must become completely translucent, meltingly soft, and sweet without developing a dark brown color or burning.
3. 3
   Drop the anchovy fillets into the skillet with the softened onions.
4. 4
   Using a wooden spoon, gently press and stir the anchovies. Under the gentle heat, they will completely dissolve into the onions, melting into a smooth, savory paste.
5. 5
   Meanwhile, boil the bigoli pasta in a large pot of water. Note: use very little salt in the boiling water, as the anchovies will provide plenty of salinity to the finished dish.
6. 6
   Drain the pasta one minute before it reaches al dente, saving some pasta water, and transfer the noodles directly into the onion and anchovy sauce.
7. 7
   Add a few splashes of the starchy pasta water and toss everything over medium heat for about 60 seconds until the thick bigoli are beautifully glazed.
8. 8
   Plate immediately in shallow bowls. Traditional tip: Never top this dish with grated cheese (like Parmigiano), as dairy clashes heavily with the delicate seafood flavor of the anchovies.