Pasta & Pizza
Bigoli in salsa – pasta with onions and anchovies
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Slowly cooked onions and anchovies make a spicy pasta sauce. They absorb the strong bigoli well when mixed.
Timing
- For: 4 people
- Preparation: 15 min.
- Cooking time: 30 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 535 kcal
- Protein
- ≈ 15.5 g
- Carbohydrates
- ≈ 77.8 g
- Fat
- ≈ 16.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 400 g bigoli or thick spaghetti · ≈ 400 g · Assumed quantity / reference product
Teigwaren eifrei, roh (E401000) - 4 large onions · ≈ 600 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 8 anchovy fillets in oil · ≈ 32 g · Assumed item weight × count; total amount
Sardelle in Öl, Konserve, abgetropft (T104702) - 4 tbsp olive oil · ≈ 54.6 g · Assumed quantity / reference product
Olivenöl (Q120000) - 100 ml water · ≈ 100 g · Assumed quantity / reference product
Trinkwasser (N110000)
Not included in the base calculation
- Black pepper · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tbsp parsley optional · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400 g bigoli or thick spaghetti
- 4 large onions
- 8 anchovy fillets in oil
- 4 tbsp olive oil
- 100 ml water
- Black pepper
- 1 tbsp parsley optional
Instructions
- Halve the onions and slice very thinly.
- Heat the olive oil in a wide pan, fry the onions over a low heat for 20-25 minutes until soft and golden yellow; Add water in portions so that nothing burns.
- Finely chop the anchovies and mix with the onions until they break down and season the sauce.
- Cook bigoli in salted water until al dente; reserve some cooking water.
- Toss the pasta with the onions and a little cooking water until a creamy sauce forms. Serve with pepper and parsley if desired.
Tips
- The anchovies already bring a lot of salt; Add salt to the sauce at the end.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
