{"id":16912,"date":"2014-09-28T18:41:12","date_gmt":"2014-09-28T16:41:12","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/spaghetti-with-onions-and-anchovies-venetian-style\/"},"modified":"2026-08-27T01:52:06","modified_gmt":"2026-08-26T23:52:06","slug":"spaghetti-with-onions-and-anchovies-venetian-style","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/spaghetti-with-onions-and-anchovies-venetian-style\/","title":{"rendered":"Spaghetti with onions and anchovies Venetian style"},"content":{"rendered":"

Look at what you can do with an onion, a couple of anchovies, and a bit of pasta. Nothing more and nothing less than a very tasty, yet cheap dish, very typical of Venice and its surroundings. Venetians usually prepare this dish with a pasta called bigoli. Bigoli are a type of thick spaghetti with a slightly rough texture, also typical of that region. Since it is hard to find them outside of the Veneto, I cook it with spaghetti and I don’t worry about it (What can you do, right?).<\/p>\n

\"Spaghetti<\/a><\/p>\n

There are those who, for “bigoli in salsa”, the name by which the dish is known in those parts, add a bit of cinnamon powder on top. They say the classic recipe doesn’t have it. I like it better with cinnamon, and besides, in my humble opinion, it adds a sophisticated touch to the dish that makes it suitable for fancy guests who, if there isn’t a daring combination on the plate, seem to be doing you a favor by eating their dinner.<\/p>\n

Enjoy your meal!
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\n El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n <\/div>\n <\/div>\n\n
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