4 Serves
95 Mins
Thinly slice the onions using a chef's knife on a cutting board.
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ItalianVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
49 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
114 mg / 1,250 mgPotassium
221 mg / 4,700 mgSodium
458 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
In a large saucepan, heat the extra virgin olive oil over low heat and add the sliced onions. Cook slowly, stirring occasionally, until they are completely soft and golden brown, which takes about 60 minutes.
Add the anchovy fillets to the onions and stir until they dissolve into a paste. Season with salt and black pepper to taste.
Meanwhile, bring a large pot of water to a boil, add salt, and cook the bigoli pasta until al dente. Drain the pasta using a colander and toss it directly into the onion and anchovy sauce, adding a splash of pasta water if needed to emulsify.
36
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Italian
Italian