product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Capellini with Roasted Vegetables

Serves 4
Time 1 hr 10 min
Serve this vegetarian pasta dish, made with roasted fennel, tomatoes and onions, as a satisfying main course, with a green salad and pieces of crusty bread on the side.
Ingredients
  • 8 ounces capellini pasta
  • 1 (8-ounce) bag cippolini onions peeled
  • 10 cloves garlic peeled, split in half
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 1 large fennel bulb cut in 1/2 inch pieces
  • 4 Roma tomatoes cut in 1/2 inch pieces
  • 1/2 teaspoon dry oregano
  • Pinch crushed red chile flakes
  • 1 cup red wine
  • 1 tablespoon balsamic vinegar
  • 4 teaspoons romano cheese (optional)
  • 1/2 teaspoon fine sea salt
Method

Preheat the oven to 400°F. Place onions, fennel, garlic, salt and pepper in a glass baking dish, toss with olive oil. Roast until the they begin to soften, about 25 minutes, stirring once halfway through. Stir in tomatoes, oregano, chile flakes, wine and vinegar. Roast until the sauce has thickened and reduced slightly, about 30 minutes. 

Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 8 minutes. Drain well. Serve vegetable mixture over pasta and topped with cheese, if using.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 8 ounces capellini pasta
  • 1 (8-ounce) bag cippolini onions peeled
  • 10 cloves garlic peeled, split in half
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 1 large fennel bulb cut in 1/2 inch pieces
  • 4 Roma tomatoes cut in 1/2 inch pieces
  • 1/2 teaspoon dry oregano
  • Pinch crushed red chile flakes
  • 1 cup red wine
  • 1 tablespoon balsamic vinegar
  • 4 teaspoons romano cheese (optional)
  • 1/2 teaspoon fine sea salt