Ziti alla Genovese

Ziti alla Genovese is a rich and comforting pasta dish featuring a savory onion sauce, traditionally made with slow-cooked onions and a hint of white wine. This kosher version captures the essence of Italian cuisine while adhering to dietary laws.

Ingredients

• Ziti pasta - 200 grams
• Yellow onions - 3 medium (approximately 450 grams)
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Dry white wine - 100 ml
• Vegetable broth - 200 ml
• Kosher salt - 1 teaspoon
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped
• Grated Parmesan cheese - for serving (optional, ensure kosher)

Steps

1. Peel and finely slice the onions.
2. In a large skillet, heat the olive oil over medium heat. Add the onions and a pinch of salt, cooking slowly for about 15-20 minutes until they are caramelized and golden brown, stirring occasionally.
3. Add the minced garlic to the skillet and cook for another 2 minutes until fragrant.
4. Pour in the dry white wine, scraping the bottom of the skillet to deglaze. Allow it to simmer for about 5 minutes until the wine has reduced by half.
5. Add the vegetable broth to the onion mixture and let it simmer on low heat for another 10 minutes. Adjust seasoning with salt and black pepper to taste.
6. While the sauce simmers, cook the ziti pasta in a large pot of salted boiling water according to package instructions until al dente. Drain the pasta and reserve a little pasta water.
7. Combine the drained ziti with the onion sauce, adding a splash of reserved pasta water if needed to loosen the sauce. Mix well to coat the pasta.
8. Serve hot, garnished with chopped parsley and grated Parmesan cheese if desired.

Nutrition

• Calories: 550
• Protein: 12 g
• Carbs: 80 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from onions, which may help reduce inflammation.
• Provides a good source of carbohydrates for energy from the pasta.

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