Active time: 20 min Start to finish: 35 min
Recipe information
Yield
Makes 6 main-course servings
Ingredients
Preparation
Step 1
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring occasionally, until golden, about 10 minutes. Add garlic and sauté, stirring, 1 minute, then transfer onions to a bowl.
Step 2
Add remaining tablespoon oil to skillet and sauté bell peppers, chile, salt, and pepper, stirring occasionally, until bell peppers are tender, about 8 minutes. Add onions and water and bring to a boil, scraping up brown bits from bottom of skillet, then remove from heat.
Step 3
While peppers are sautéing, cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente. Reserve 3/4 cup cooking water, then drain pasta well in a colander and return to pot. Add onion mixture, reserved cooking water, beans, half of cheese, and half of parsley and toss well. Serve sprinkled with remaining cheese and parsley.
