Bigoli in Salsa

Finely slice the White onions into very thin half-moons. Mince the Garlic.

Heat the Extra-virgin olive oil in a large, heavy-bottomed pan over very low heat. Add the sliced White onions and a pinch of salt. Cook slowly, stirring occasionally, for at least 20-30 minutes until the White onions are very soft, translucent, and deeply caramelized without browning. This slow cooking is crucial for the sweetness of the sauce.

While the White onions are cooking, finely chop the Anchovy fillets. Once the White onions are soft, add the chopped Anchovy fillets to the pan. Stir constantly, pressing the Anchovy fillets with the back of a spoon, until they completely dissolve into a creamy paste with the White onions. This should take about 5-7 minutes.