Capellini with Ancient Greek Vinaigre and White Beans Ingredients

Preparation Time: 30 mins approx

 Serves 4–6 
1 medium sized red onion cut into ¾inch chunks 

1 teaspoon olive oil 

8 tablespoons Ancient Greek Vinaigre

8 medium sized Rama tomatoes cut into half lengthways

8oz dried capellini or other thin spaghetti 

1 cans Cannellini (Italian white beans) 

3 tablespoons fresh chopped thyme

3 tablespoons fresh chopped basil 


Method 1. Mix the onion, 1 teaspoon of olive oil and 2 tablespoon of Ancient Greek Vinaigre in an oiled baking pan 
2. Rub tomatoes with remaining 2 teaspoon oil and season to taste with salt 

3. Arrange cut size up, and in an oiled baking pan, bake onions and tomatoes in a 475°F oven until the edges are browned well (40-50 minutes for onion and about 1hour 10 minutes for tomatoes). If drippings begin to burn, add 4-6 tablespoon of water to each pan

 4. Bring 8 cups of water to boil over a medium heat, cook the pasta until al dente 

5. Drain the pasta well and keep warm. Pour beans and their liquid into a medium saucepan, add thyme and basil. Bring to boil and then reduce to simmer, stirring often for 3 minutes

6. Add the pasta and mix, remove from the heat and keep warm

7. Chop 20 of the tomato halves and add to pasta and basil, onion and remaining ¼ cup of Ancient Greek Vinaigre

8. Transfer pasta to a shallow serving bowl and arrange the remaining tomato halves around edge
Serves: 4-6
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