Bigoli typical Venice Pasta

Ingredients (4 servings)

Bigoli (long and thick tube pasta) 400g
Onions 2
Anchovies in salt 3
Olive oil Salt & pepper

Directions

1. Slice the onion and shallow-fry in hot oil until golden brown.
2. Add a little water and lid the pan, cook the onions over low heat until soft.
3. Wash the anchovies, remove the bones, then chop finely.
4. Add the anchovies to the onions, shallow-fry and mix them.
5. Cook the bigoli in boiling salted water.
6. Add oil, salt and pepper in the sauce, mix with the pasta and serve.