Bring a pot of salted water to a boil and cook the bigoli according to the instructions on the package.
In a frying pan, heat the olive oil over medium heat. Add the finely chopped onion and fry until transparent.
Add the anchovies in oil to the onion and continue cooking over medium to low heat until the anchovies melt and mix well with the onion.
Drain the bigoli al dente and add to the pan with the seasoning. Mix well, making sure the onion and anchovies are evenly distributed over the pasta.
Salt and pepper to taste. Garnish with chopped fresh parsley before serving.
