BIGOLI IN SALSA
500g Bigoli (or Spaghetti)
1 cup Rio Vista Olives Correggiola Extra Virgin Olive Oil
500g Sliced Onions (about 2-3)
150g Anchovies in Salt (Alici sotto Sale)
Ground Black Pepper
Salt to Taste
Slice the Onions finely. Heat the oil over high heat, add the onions and lower the heat. Cook the onions slowly until softened and transparent. You do not want to onions to darken or fry. To prevent the onion from cooking too quickly, you can add ½ glass of white wine or a few drops of water.
Meanwhile, clean the anchovies under the water, remove the salt, open them, remove the spine and any bones, and slice into fillets.
When the onions are almost cooked, add the anchovy fillets and stir over the heat to dissolve to form a nice sauce. Taste for salt, but generally it is fine from the amount of salt in the Anchovies. Add pepper to taste.
In the meantime, put a large pot of water on to boil. Once it is boiling, salt the water and add the Bigoli (or Spaghetti). Once the pasta is cooked until al dente, drain and add to the Sauce and combine well. Serve with cracked black pepper.