Cavatappi with White Beans and Golden Onions

Ingredients

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

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...

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