Whole wheat bigoli in Venetian sauce

Ingredients

For 1 serving

• Whole wheat pasta80 g
• Onion120 g
• Anchovies in oil15 g
• Extra virgin olive oil1 tablespoon
• Parsleyto taste
• Black pepperto taste

Contains: gluten, fish,

Method

1. Peel the onion, halve it and slice it very thinly into half-moons.
2. Heat the oil in a pan over low heat, add the onion and a splash of water, cover and let it stew for 20 minutes, stirring now and then, until very soft, pale golden and almost a cream; if it dries out, add another splash of water.
3. Meanwhile, bring a pan of water to the boil, unsalted or nearly so: the anchovies bring enough salt.
4. Add the anchovies in oil to the onion and let them melt over low heat for 2–3 minutes, mashing them with a wooden spoon, until they disappear into the sauce.
5. Cook the wholewheat bigoli for the packet time (about 12–14 minutes), until al dente; save a ladleful of the cooking water. Meanwhile, wash and chop the parsley.
6. Drain the bigoli into the pan and toss over medium heat for a minute with a splash of cooking water, until the sauce coats them; finish with freshly ground black pepper and the parsley.