Spaghetti with Onion and Anchovy Sauce

This recipe is a staple of Venetian Jewish cooking, even if its Jewish origins are often forgotten. It reminds me of my own roots in the city of canals, where my father’s father, Nonno Bino, was born. Bigoli is pasta from the Veneto region originally made with buckwheat flour. It is a little thicker than traditional spaghetti, with a rough texture that allows the sauce to be more easily absorbed. I usually make this dish with wholewheat spaghetti which has a nutty