Bigoli in salsa

1 Gently sweat the onions in the olive oil in a large heavy based pan. Cook them for about 20-30 minutes until they really soft and nearly falling apart.

2 Add the anchovies and then the white wine.

3 Continue to cook gently until the wine reduces, mashing the anchovies into the onions until you have a thick chunky sauce.

4 Cook the pasta as per packet instructions in lightly salted water, making sure you keep it authentically al dente.

5 Drain the pasta but retain 100ml of cooking water.

6 Add the pasta, reserved cooking water, butter and pepper to the sauce and mix well, coating the spaghetti thoroughly.

7 Serve straight away in warm bowls.