60ml extra-virgin olive oil
1 small onion, thinly sliced
6 good-quality anchovy fillets, drained, plus extra to serve
We replaced the bigoli with bucatini, and served with a rocket salad.
Heat olive oil in a large frying pan over medium heat, add onion and sauté over low heat until soft (8-10 minutes).
Add ¼ cup water to pan to prevent onion burning, then add anchovy fillets, breaking them up with a wooden spoon.
Cook until anchovies dissolve and season to taste with freshly ground black pepper.
Turn off heat, cover and keep warm.
Meanwhile, cook bigoli in a large saucepan of boiling salted water until al dente (7-8 minutes).
Drain, add anchovy and onion sauce, stirring to combine, then serve immediately topped with extra anchovy fillets.