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Home Grown Recipes
Rigatoni al Forno
In anticipation of spring asparagus I am sending you one of my favourite recipes for this lovely little veggie from Mollie Katzen's cookbook Vegetable Heaven...
Ingredients
4 tbsp olive oil
3 cups chopped onion (in large chunks)
3/4 pound rigatoni (or similar tube-shaped pasta)
1 pound asparagus, cut into 2 inch pieces
1/2 tsp salt (plus more to taste)
3-4 tbsp balsamic vinegar
freshly ground black pepper
1/3 cup grated parmesan cheese (plus more for top)
1/2 cup bread crumbs (Boulangerie Vendenne bread is simply delish for bread crumbs)
Directions
Preheat oven to 375F. Put up a large potful of water to boil. Pour the oil into a 9x13 inch baking pan (preferably glass). Break up the onion chunks with your hands, add them to the oil, and stir to coat. Place in the uncovered pan and roast in oven for 5 minutes. When the water reaches rapid boil, add the pasta and let it begin cooking while you roast the vegetables. After the onions have been in the oven for about 5 minutes, stir in the asparagus and sprinkle with 1/2 tsp salt. Spread everything in a single layer and return to oven, roasting for 5 minutes longer. Drain the pasta as soon as it is al dente and add to the panful of vegetables. Add the vinegar, pepper and parmie and mix well. Sprinkle the bread crumbs over the top and return to the oven. Bake uncovered for 10-15 minutes, or until the bread crumbs are brown and crisp. Serve hot, and pass around the pepper mill, extra parmie, and a cruet of additional balsamic vinegar. Yield: 4-5 servings Prep time: 30 minutes (10 minutes of work) Very easy to double the recipe for a crowd.



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