Bigoli in salsa

Method

Slice the onions thinly and heat the olive oil in a large, heavy-bottomed pan over a low heat. Add the onions with a pinch of salt and cook very slowly for 45 minutes to 1 hour, stirring occasionally, until they become completely soft, sweet and golden without browning. Chop the anchovies finely and add them to the onions, stirring well until they dissolve into the oil and onions to create a smooth, unified sauce. Meanwhile, bring salted water to a boil in a large pot and cook the bigoli according to packet instructions until al dente. Drain the pasta, reserving a small cup of cooking water, then toss it into the onion and anchovy sauce, adding a splash of pasta water if needed to create a silky consistency. Season with black pepper to taste and serve immediately without cheese, as is traditional in Venice.