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CAPELLINI WITH ROASTED TOMATOES AND WHITE BEANS

1 medium sized red onion (about 8 oz/ 230g) Cut into 3/4 inch chunks
1 tablespoons olive oil
6 tablespoons (90ml) balsamic vinegar
14 Roma tomatoes (1 3/4 pound / 795 g) cut in half length-wise
8 oz (230g) dried capellini or other thin spaghetti
2 can (about 15oz/425g each) Cannellini (white kidney beans)
3 tablespoons chopped fresh thyme or 1 tablespoons dried thyme
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
thyme sprigs

Mix onion, 1 teaspoon of the oil and 2 tablespoons of the vinegar
in a lightly oiled square, 8 inch baking pan. Arrange tomatoes,
cut size up, in a lightly oiled 9 x 13 inch backing pan. Rub with
remaining 2 teaspoons oil and season to taste with salt. Bake onion
and tomatoes in 475 deg F. (245 deg C) oven, switching pan positions
half way through baking 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. Stirring to
loosen brown bits. Meanwhile bring 8 cups(1.9 liters) of water to
a boil over medium heat. Stir in pasta and cook just until tender
to the bite (about 4 minutes) or cook according to package directions.

Drain the pasta well and keep warm. Pour beans and their liquid
into pan. Add thyme and basil. Bring to a boil. Reduce heat and
simmer, stirring often for 3 minutes. Add pasta, lift with 2 forks
to mix. Remove from heat and keep warm. Chop 10 of the tomato
halves. Add to pasta with basil, onion, and remaining (1/4 cup)
(60 ml) vinegar. Transfer pasta to a wide shallow serving bowl.
Arrange remaining tomato halves around edge. Garnish with thyme
sprigs. makes 4-6 servings.

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