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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 6 |
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Directions: Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat
until hot but not smoking, then saut onions, stirring occasionally, until
golden, about 10 minutes. Add garlic and saut, stirring, 1 minute, then
transfer onions to a bowl.
Add remaining tablespoon oil to skillet and saut bell peppers, chile,
salt, and pepper, stirring occasionally, until bell peppers are tender,
about 8 minutes. Add onions and water and bring to a boil, scraping up
brown bits from bottom of skillet, then remove from heat.
While peppers are sauting, cook pasta in a 6-
to 8-quart pot of boiling
salted water, stirring occasionally, until al dente. Reserve 3/4 cup
cooking water, then drain pasta well in a colander and return to pot. Add
onion mixture, reserved cooking water, beans, half of cheese, and half of
parsley and toss well. Serve sprinkled with remaining cheese and parsley.
Contributor: Gourmet August 2004 p 110
| Ingredients:
3 Tablespoon(s) olive oil
2 onion; thinly sliced
1 clove garlic; finely chopped
2 red bell pepper; 1/8 inch wide strips
2 jalapeno peppers; finely chopped
4/23 Ounce(s) salt
87/2000 Ounce(s) black pepper
12 Tablespoon(s) water
1 Pound(s) cavatappi pasta
1 16 oz can white beans; drained, rinsed
3 1043/1250 Tablespoon(s) parmesan cheese; grated
8 Tablespoon(s) parsley; chopped |
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