Cavatappi with White Beans and Golden Onions Recipe

Name: Cavatappi with White Beans and Golden Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 medium onions, halved lengthwise and cut lengthwise into thin slices (2 1/2 cups); 1 large garlic clove, finely chopped; 2 large red bell peppers, cut lengthwise into 1/8-inch-wide strips (4 cups); 2 teaspoons finely chopped fresh jalapeno chile, including seeds, or to taste; 1 teaspoon salt; 1/4 teaspoon black pepper; 3/4 cup water; 1 lb cavatappi (ridged corkscrew pasta) or rotini (corkscrew pasta); 1 (16- to 19-oz) can white beans such as Great Northern or cannellini, drained and rinsed; 2 oz finely grated Parmigiano-Reggiano (1 cup); 1/2 cup finely chopped fresh flat-leaf parsley

Servings: persons

3 tablespoons olive oil
2 medium onions, halved lengthwise and cut lengthwise into thin slices (2 1/2 cups)
1 large garlic clove, finely chopped
2 large red bell peppers, cut lengthwise into 1/8-inch-wide strips (4 cups)
2 teaspoons finely chopped fresh jalapeno chile, including seeds, or to taste
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup water
1 lb cavatappi (ridged corkscrew pasta) or rotini (corkscrew pasta)
1 (16- to 19-oz) can white beans such as Great Northern or cannellini, drained and rinsed
2 oz finely grated Parmigiano-Reggiano (1 cup)
1/2 cup finely chopped fresh flat-leaf parsley

1
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onions, stirring occasionally, until golden, about 10 minutes.
2
Add garlic and saute, stirring, 1 minute, then transfer onions to a bowl.
3
Add remaining tablespoon oil to skillet and saute bell peppers, chile, salt, and pepper, stirring occasionally, until bell peppers are tender, about 8 minutes.
4
Add onions and water and bring to a boil, scraping up brown bits from bottom of skillet, then remove from heat.
5
While peppers are sauteing, cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente.
6
Reserve 3/4 cup cooking water, then drain pasta well in a colander and return to pot.
7
Add onion mixture, reserved cooking water, beans, half of cheese, and half of parsley and toss well.
8
Serve sprinkled with remaining cheese and parsley.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 medium onions, halved lengthwise and cut lengthwise into thin slices (2 1/2 cups), 1 large garlic clove, finely chopped, 2 large red bell peppers, cut lengthwise into 1/8-inch-wide strips (4 cups), and more.

Yes, Cavatappi with White Beans and Golden Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cavatappi with White Beans and Golden Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions