Capellini with Balsamico and White Beans

Capellini with Balsamico and White Beans

Ingredients

• 1 medium sized red onion cut into 3/4 inch chunks
• 1 tbsp olive oil
• 6 tbsp Celia's Traditional 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

Directions

1. 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.
3. Bring 8 cups of water to a boil over medium heat. Cook pasta until tender to the bite.
5. 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.
7. 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.