Cavatappi with White Beans and Golden Onions

Ingredients

  • 2 oz finely grated Parmigiano-Reggiano
  • (1 cup)
  • 3 tablespoons olive oil
  • (ridged corkscrew pasta) or rotini (corkscrew pasta)
  • 1 lb cavatappi
  • 1 teaspoon salt
  • 2 medium onions, halved lengthwise and cut lengthwise into thin slices (2 ½ cups)
  • + 7 more ingredients
    • ½ cup finely chopped fresh flat-leaf parsley
    • 1 (16- to 19-oz) can white beans such as Great Northern or cannellini, drained and rinsed
    • ¾ cup water
    • ¼ teaspoon black pepper
    • 2 teaspoons finely chopped fresh jalapeño chile, including seeds, or to taste
    • 2 large red bell peppers, cut lengthwise into 1/8-inch-wide strips (4 cups)
    • 1 large garlic clove, finely chopped

1. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring occasionally, until golden, about 10 minutes. Add garlic and sauté, stirring, 1 minute, then transfer onions to a bowl. 2. Add remaining tablespoon oil to skillet...

View full recipe at SpringPad

Comments


Best Wine Deals

  • $19.99
    23%off
    Château la Violette Red Bordeaux Blend Pomerol
    Château la Violette Red Bordeaux Blend Pomerol 2006
  • $33.49
    33%off
    Brewer-Clifton Chardonnay Santa Rita Hills Sta. Rita Hills Ashley's Vineyard
    Brewer-Clifton Chardonnay Santa Rita Hills Sta. Rita Hills Ashley's Vineyard 2009
See More Deals »






Snooth Media Network