Description
A simple, protein-rich recipe for pasta featuring caramelized onions and garden vegetables.
Ingredients
Scale
- 1 recipe fresh pasta (or 1 1-pound box fusilli), cooked as directed
- 1/4 cup olive oil
- 2 cups sliced red onion (for cutting instructions see above)
- 3 cups cooked white beans, or two cans, drained and rinsed
- salt, to taste
- 1 cup chopped cherry tomatoes
- 1 large handful basil
Instructions
- If using cooked pasta, then begin cooking as directed. If using fresh pasta, you may want to save the cooking until after you finish the topping so that you can top the pasta and serve it immediately.
- Heat a large pan over medium heat. Add the onion and a sprinkle of salt to help the onion cook faster. Turn the heat down to medium-low. Continue cooking, stirring, or shaking the pan occasionally, for 15-17 minutes or until the onions are caramelized and starting to turn brown. They should taste sweet.
- Add the white beans, 1/4 teaspoon salt (or to taste), and 1/4 cup water and continue stirring.
- Add the tomatoes and cook just until they start to wilt.
- Arrange the cooked pasta on four plates and drizzle with olive oil. Divide the topping over the pasta and top with freshly torn basil leaves. Enjoy!
Notes
Adapted from Carluccia’s recipe featured in Jessica Theroux’s Cooking with Italian Grandmothers
Keywords: pasta, caramelized onions, tomato, basil, fresh, fresh pasta, vegetarian, vegan, simple food, slow food, simple, plant-based