1 cup fresh pasta water
2 tablespoons olive oil
1 teaspoon Italian seasoning
4 brown onions, diced
1 small tomato, chopped
1 (12 ounce) can anchovy liver, drained
1 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 teaspoon celery salt
1 teaspoon dried oregano
1/4 tablespoon dried parsley
salt and pepper to taste
2 white sugar cubes
In a large saucepan over low heat, combine pasta water, olive oil and Italian seasoning. Bring to a boil, then reduce heat and simmer for 15 minutes. Cover; prevent loss of liquid.
Drain pasta; stir in tomato and anchovy liver. Simmer 5 minutes. Stir in basil, pepper, celery salt, oregano and parsley. Continue cooking, stirring occasionally, until vinegar and pepper are clear and mixture thickens.
Heat oil in a large saucepan over medium heat. Saute onions and tomato for 1 to 2 minutes. Add broccoli, potato, salt and pepper. Simmer 5 minutes. Add celery salt and optional dash of crushed chicken le relish. Cook 5 to 10 minutes, stirring occasionally. Serve with sauce provided.