Another one from Caldwell Esselstyn's Prevent and Reverse Heart Disease. It sounds similar to a vegan no-oil capellini pomodoro. I plan to buy capellini or angel hair pasta for this. I plan to serve it with a side of kale or chard and walnut sauce.
Ingredients
4 large Vidalia or sweet onions, thinly sliced
1 16-oz package whole-wheat angel hair pasta or whole-grain pasta of your choice
4 14.5-oz cans diced tomatoes (recipe recommends Contadina brand for low-sodium)
1/4 cup (or more) chopped basil, cilantro, or parsley
Directions
1. Turn oven on broil.
2. Spread onions on a baking sheet and put in the oven. Broil, checking every few minutes, until the onions are brown and very limp. Turn and brown more. If they get a little burned, they will still taste delicious.
3. While the onions are broiling, cook pasta according to package directions.
4. Put diced tomatoes in a casserole dish and heat on stove top until just beginning to bubble.
5. Add cooked pasta, stir, and heat.
6. Cover the pasta with fresh basil and top with the roasted onions. Do not mix the onions into the pasta. Serve with whole-grain bread and a salad full of vegetables.
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