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Active Time:40 minsTotal Time:1 hr 55 minsServings:6
Active Time:40 mins
Active Time:
40 mins
Total Time:1 hr 55 mins
Total Time:
1 hr 55 mins
Servings:6
Servings:
6
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1 (8-ounce) jarsun-dried tomatoes in oil2mediumyellow onions, thinly sliced (about 4 cups)4largecloves garlic, thinly sliced2tablespoonsbalsamic vinegar2tablespoonswater¾teaspoonsalt¼teaspooncrushed red pepper12ounceswhole-wheat penneorrigatoni (about 3 cups)½cuphalf-and-half⅓cupgrated Parmesan cheese¼cupchopped fresh basil¼cuppine nuts, toasted
Cook Mode(Keep screen awake)
Ingredients
1 (8-ounce) jarsun-dried tomatoes in oil
2mediumyellow onions, thinly sliced (about 4 cups)
4largecloves garlic, thinly sliced
2tablespoonsbalsamic vinegar
2tablespoonswater
¾teaspoonsalt
¼teaspooncrushed red pepper
12ounceswhole-wheat penneorrigatoni (about 3 cups)
½cuphalf-and-half
⅓cupgrated Parmesan cheese
¼cupchopped fresh basil
¼cuppine nuts, toasted
Directions
Preheat oven to 325°F. Drain oil from 1 (8-ounce) jar sun-dried tomatoes to equal ¼ cup; reserve the remaining oil for another use. Chop the drained tomatoes to equal ¾ cup. Add the tomatoes and the ¼ cup oil to a 2-quart baking dish. Stir in onions, garlic, 2 tablespoons each vinegar and water, ¾ teaspoon salt and ¼ teaspoon crushed red pepper; toss to combine. Cover with foil.
Bake, stirring every 20 minutes and covering again with foil after each stirring, until the onions are caramelized, about 1 hour 30 minutes.
When the onions are almost done, bring a large pot of water to a boil over high heat. Add 12 ounces pasta; cook, undisturbed, until al dente, about 9 minutes. Reserve 1 cup cooking water. Drain the pasta and place in a large bowl.
Add the caramelized onion mixture and ½ cup half-and-half to the pasta; stir until combined. Stir in the reserved cooking water, ¼ cup at a time, until the desired creamy consistency is reached. Divide among 6 bowls; sprinkle with ⅓ cup Parmesan, ¼ cup basil and ¼ cup pine nuts.
Nutrition InformationServing Size: about 1⅔ cupsCalories 405, Fat 17g, Saturated Fat 4g, Cholesterol 16mg, Carbohydrates 56g, Total Sugars 8g, Added Sugars 0g, Protein 14g, Fiber 3g, Sodium 471mg, Potassium 676mg
Nutrition Information
Serving Size: about 1⅔ cupsCalories 405, Fat 17g, Saturated Fat 4g, Cholesterol 16mg, Carbohydrates 56g, Total Sugars 8g, Added Sugars 0g, Protein 14g, Fiber 3g, Sodium 471mg, Potassium 676mg
Serving Size: about 1⅔ cups
Calories 405, Fat 17g, Saturated Fat 4g, Cholesterol 16mg, Carbohydrates 56g, Total Sugars 8g, Added Sugars 0g, Protein 14g, Fiber 3g, Sodium 471mg, Potassium 676mg
Frequently Asked QuestionsSure you can. Prepare the caramelized onion mixture up to 3 days in advance and then reheat it on the stovetop over medium-low heat before adding it to the pasta.You can use whatever pasta shape you wish. We like penne or rigatoni, but you could use spaghetti, farfalle or macaroni.Store the assembled dish in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or heat on the stovetop over medium-low heat until warmed through.For a little protein, we like to top the pasta with shredded chicken or white beans, and for sides, there’s nothing like a freshly made salad and a slice of warm garlic bread. Some of our favorite salad recipes includeArugula, Beet & Feta Salad,Cucumber Vinegar SaladandLeafy Green Salad.If you prefer this to be a strictly vegetarian dish, ensure theParmesan cheeseyou’re using is labeled as vegetarian. Parmesan cheese is typically made with rennet, an animal-based enzyme used in the cheesemaking process, though there are vegetarian versions available. Look for them in the dairy section of your local supermarket.
Frequently Asked Questions
Sure you can. Prepare the caramelized onion mixture up to 3 days in advance and then reheat it on the stovetop over medium-low heat before adding it to the pasta.
You can use whatever pasta shape you wish. We like penne or rigatoni, but you could use spaghetti, farfalle or macaroni.
Store the assembled dish in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or heat on the stovetop over medium-low heat until warmed through.
For a little protein, we like to top the pasta with shredded chicken or white beans, and for sides, there’s nothing like a freshly made salad and a slice of warm garlic bread. Some of our favorite salad recipes includeArugula, Beet & Feta Salad,Cucumber Vinegar SaladandLeafy Green Salad.
If you prefer this to be a strictly vegetarian dish, ensure theParmesan cheeseyou’re using is labeled as vegetarian. Parmesan cheese is typically made with rennet, an animal-based enzyme used in the cheesemaking process, though there are vegetarian versions available. Look for them in the dairy section of your local supermarket.
EatingWell.com, October 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
