Recipe for Rigatoni Al Forno with Roasted Asparagus and Onions 
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Yield:
1
Ingredients:
Amount Ingredient
3 tbl olive oil, up to 4
3 cup chopped onion
(in large chunks)
1 lb rigatoni or penne
1 lb asparagus
cut into 2-inch pieces
1/2 tsp salt
(plus more, to taste)
3 tbl balsamic vinegar, up to 4
Freshly ground black pepper
1/3 cup grated parmesan cheese
(plus extra for the top)
1/2 cup bread crumbs
Extra balsamic vinegar, optional
OR Balsamic Drizzle
Instructions:
Instructions: Preparation Time: 30 minutes (10 minutes of work)

Yield: 4 to 5 servings

"Al Forno" means "oven-baked," and thats one of the wonderful features of this dish: the vegetables are cooked in a roasting pan right in the oven, and cooked pasta gets added directly to the same pan. Cover, return it to the oven, and then bring it directly to the table when its done. This is a great make-after-work dish, and the cleanup is minimal.

* To make this for a crowd, bake two pans simultaneously. (It takes very little extra work to double the yield.)

* The rigatoni can be cooked a day or two in advance, lightly oiled, and stored in an airtight container in the refrigerator - or you can boil it while you roast the vegetables.

1. Preheat the oven to 375 degrees F. Put up a large potful of salted water to boil.

2. Pour the oil into a 9 X 13-inch baking pan (preferably glass). Break up the onion pieces with your hands, add them to the oil, and stir them around a little so they get coated. Place the uncovered pan in the oven.

3. Meanwhile, when the water reaches a rapid boil, add the pasta and let it begin cooking while you continue roasting the vegetables.

4. After the onions have been in the oven for about 5 minutes, stir in the asparagus and sprinkle with 1/2 teaspoon salt. Spread everything out in a single layer, return the pan to the oven, and roast for 5 minutes longer.

5. Drain the pasta as soon as it is al dente, and stir it into the panful of onions and asparagus. Add the vinegar, black pepper, and parmesan, and mix well. Sprinkle the bread crumbs over the top, and return to the oven.

6. Bake uncovered for 10 to 15 minutes, or until the bread crumbs are brown and crisp. Serve hot, and pass around the pepper mill, extra parmesan, and a cruet of additional balsamic vinegar-or a bowlful of Balsamic Drizzle, if desired.

Cuisine:
"African/middle Eastern"

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