Capellini with Balsamico and White Beans

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Capellini with Balsamico and White Beans

 

1 medium sized red onion, cut into 3/4 inch chunks

1 tbsp olive oil

6 tbsp balsamic vinegar

14 medium sized Roma tomatoes, cut in half length wise

8 oz dried capellini, or other thin spaghetti

2 cans (15oz) Cannellini, (Italian white beans)

3 tbsp chopped fresh thyme

3 tbsp chopped fresh basil

 

 

 

 

Mix onion, 1 teaspoon of olive oil and 2 tablespoons of balsamic vinegar in an

oiled baking pan. Rub tomatoes with remaining 2 teaspoons oil and season to

taste with salt. Arrange cut size up, in an oiled baking pan. Bake onion and

tomatoes in 475 F. oven, until edges are well browned (40-50 minutes for onion

and about 1 hour and 10 minutes for tomatoes). If drippings begin to burn, add

4-6 tablespoons water to each pan.

 

Bring 8 cups of water to a boil over medium heat. Cook pasta until tender to the

bite.

 

Drain the pasta well and keep warm. Pour beans and their liquid into a medium

saucepan. Add thyme and basil. Bring to a boil. Reduce heat and simmer, stirring

often for 3 minutes. Add pasta and mix. Remove from heat and keep warm.

 

Chop 20 of the tomato halves and add to pasta with basil, onion, and remaining

1/4 cup vinegar. Transfer pasta to a shallow serving bowl. Arrange remaining

tomato halves around edge.

 

(Serves 4 to 6)

 

Source: Balsamico.com

Formatted by Chupa Babi: 06.05.08

 

" Rich Earthy Flavor "

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