Spaghetti with red onions and bread crumbs

Are you about sick and tired of Christmas recipes? I kinda am, although I'm really happy that Christmas is finally here. I guess one needs a break every once in a while. From the craziness of people literally pushing you out of the way at the store. From the Chipmunk song. From the insane traffic. I mean, traffic is bad about anywhere in the country right now... but you have to keep in mind that on top of regular traffic here in Florida we have all the snowbirds driving around, God knows going where. They are 98 years old and they have somewhere to go all the freaking time. Naturally they do so driving at 35 in a 55, in the left lane. And we all sit behind them, screaming so loud we are most likely to give ourselves an aneurysm. Fun times.

Anyhow, that's how I found myself in the mood for something that isn't Christmas-y at all: a bowl of pasta. The recipe comes from Sicily and it's a bit different than your usual tomato-based sauce. It's incredibly tasty and aromatic and it's so good I made it twice in the same week. Yes. It's that good.

And so I'm happy now and I'm ready to get back in the Christmas spirit and eat Christmas-y foods. And since my mom is cooking both Christmas Eve and Christmas Day dinner I won't even have to worry about breaking my knee again!

Have a happy, merry Christmas everyone!

SPAGHETTI WITH RED ONIONS AND BREAD CRUMBS

3/4 cup extra virgin olive oil
2 cups bread crumbs
1/4 cup parsley
3 cups sliced red onions
2 anchovies
1 pound spaghetti
Crushed red pepper

Heat 1/4 cup oil over medium heat until hot then cook bread crumbs, stirring constantly until deep golden and crisp.Transfer bread crumbs to a bowl and toss with dill or parsley and 1/4 teaspoon each of salt and pepper.

Put remaining oil in a skillet. Add onions with 1/4 teaspon salt and cook over medium heat, stirring frequently, until very soft, 12 to 15 minutes. Add anchovies and cook, mashing anchovies into onions until dissolved.

Meanwhile, cook spaghetti. Reserve 1/2 cup of cooking water, then drain pasta.

Stir red pepper flakes and reserved water into anchovies sauce, then add pasta and half of bread crumbs and toss.

Top each serving with extra bread crumb mixture and a swirl of olive oil, if desired.
Serve sprinkled with remaining bread crumbs.