Monday, July 20, 2009

Cannellini pasta with caramelized onions

This is one of those simple recipes where you can just make it up as you go, perfect for when you really need to go shopping but still have a few staples kicking around your fridge/freezer/pantry. This dish is not, however, for that reason to be despised.

Cannellini pasta with caramelized onions
(serves 2)

1 cup cannellini beans
1 1/2 -2 cups cooked pasta (any small shape)
3 tbsp olive oil
1 small onion, chopped
1 large clove garlic
1/2 tsp red pepper flakes
salt and pepper

1. Heat the oil in a small saucepan and add the onion. Saute on medium-low heat until the onion turns golden and begins to caramelize. Add the garlic, red pepper flakes, salt and pepper to taste.

2. Meanwhile, cook your pasta (if it's small pasta like the funghetti shown here you don't even have to start the water boiling until the onion is in its pan). When done, drain, and return to the saucepan.

3. Gently stir the onion mixture into the pasta. Test for salt and serve immediately.

How simple is that?

Served here with some gai lan lightly sauteed with more garlic and red pepper flakes, and one chappati (I'm going against my own pasta-with-bread prejudice here, but somehow it just seemed right).

No comments:

Post a Comment