Peel and halve the onions and cut into very fine strips.

Heat the olive oil in the pan over a low heat and add the onion strips.

Sauté the onions gently for about 20 minutes until they are soft and translucent. They must not turn brown. If necessary, add a spoonful of water.

Drain the anchovy fillets, roughly chop and add to the soft onions in the pan.

Stir with a wooden spatula until the anchovies have completely melted and combined with the onions to form a creamy sauce.

Season generously with freshly ground black pepper. Salt is not usually necessary, as the anchovies have enough saltiness.

Cook the bigoli in plenty of salted water according to the instructions on the packet until al dente.

Drain the pasta, reserving some of the cooking water.

Add the pasta directly to the onion and anchovy salsa in the pan. Add a dash of pasta water and toss everything well over a medium heat until the sauce coats the bigoli perfectly.

Sprinkle with finely chopped parsley and serve immediately.

A simple rocket salad with lemon vinaigrette.

Topped with roasted pine nuts.

Drizzle a few drops of high-quality olive oil over the finished dish.