Recipe by Karen in MA
This pasta is loaded with appealing flavors: sweet onions and tomatoes, tangy goat cheese, earthy spinach. from Bon Appetit, June 2008
Top Review by Dr. Jenny
I had clipped this recipe from the June Bon Appetit and finally got around to making it as my heirloom tomatoes in the garden were finally ready for picking. DH and I made no modifications to the recipe, and used fresh herbs from our garden. We liked the pasta, but expected to really love it, given all the fresh ingredients. However, we both thought it needed a bit of a flavor boost. I ended up adding quite a bit of salt to my serving, which helped a little. The pasta reheated well the next day for leftovers for lunch.
- 2 tablespoons olive oil
- 2 large red onions, thinly sliced
- 2 tablespoons sherry wine vinegar
- 1 teaspoon sugar
- 8 ounces farfalle pasta
- 1 cup dry white wine
- 1 cup low sodium chicken broth
- 6 heirloom tomatoes, cored, chopped (about 5 cups)
- 2 cups shredded cooked chicken (from 1/2 rotisserie chicken)
- 1⁄2 cup basil leaves, thinly sliced
- 2 tablespoons fresh marjoram, chopped
- 3 cups Baby Spinach
- 3 ounces soft fresh goat cheese, crumbled
Directions See How It's Made
- Heat oil in heavy large skillet over mediumhigh heat.
- Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes.
- Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes.
- Transfer caramelized onions to bowl; reserve skillet.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes.
- Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
- Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.