add to shopping list Ingredients

1/4 lb. Cappelini Pasta (Angel Hair)
1-2 cups sliced mushrooms
1/4 tsp. pepper
1/2 yellow onion, sliced
1 yellow bell pepper, sliced
1 clove garlic, minced
2 tbs. Olive Oil
2 tbs. good white wine
1 tbs. white wine vinegar
2 oz. Goat Cheese, crumbled
1/2 cup Parmesan, grated
2 cups grape tomatoes, halved
pinch Red Pepper Flakes
pinch Oregano
1/4 tsp. Kosher Salt

Preparation

Saute onions in olive oil over medium heat until they just begin to brown, stirring occasionally. Add peppers and mushrooms and allow to cook for 2 to 3 minutes. Add garlic, stirring thoroughly. Add tomatoes and reduce heat to medium low.

Add white wine vinegar and then white wine and allow to cook until onions are caramelized and tomatoes are just beginning to soften. Sprinkle with salt and pepper. Remove from heat.

In large pot, boil 4 to 5 quarts of water seasoned with salt and a bit of olive oil. When water has come to full boil, add the pasta and cook for 2-3 minutes. Dip out 1 cup of the pasta water and set aside. Drain pasta.

Return saute pan to low heat and add drained pasta. Toss pasta with vegetables so the pasta absorbs the flavors. Place pasta on plates and sprinkle with salt and pepper to taste, a pinch of red pepper flakes and some oregano.

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