AND NOW A FEW JEWISH ITALIAN PASTA SAUCES....

After learning how to cook pasta 'al dente', are you ready to try a few traditional sauces?
Let's start with a dish from Venice, my hometown.

BIGOLI IN SALSA (Whole Wheat Spaghetti in Anchovy Sauce)

INGREDIENTS FOR 6:
. 1 pound thick whole-wheat spaghetti (I like De Cecco)
- 5-6 tablespoons extra-virgin olive oil
- 2 large white onions, minced thin
- a 3-ounce can of oil-packed anchovy fillets (or, even better, 10 salt-packed anchovies, rinsed), minced
- half a cup of dry white wine, like Pinot Gris
- salt, pepper
- toasted bread crumbs, or grated Parmigiano Reggiano, if desired.
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In a large pot of salted boiling water, cook the pasta 'al dente' following the instructions in my previous post.

Meanwhile, in a saute' pan, warm the olive oil over a medium flame. Add the minced onions and lower the flame. Let the onions cook, stirring, till translucent, adding little water if they start to dry out. In the meantime, you will have minced the anchovies; once the onions are translucent add the anchovies and wineto the onions and keep cooking on low heat, stirring, until they 'melt' completely into the sauce.
Add black pepper to taste, and use this sauce to dress your spaghetti. Some like to add grated Parmigiano Reggiano cheese (in a dairy meal), or toasted bread-crumbs (in a meat meal), and parsley; but the classic Venetian way to eat this pasta is without any additions.
Enjoy!!!!