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Onion Pasta Bella
Serves 12

Ingredients
8 medium Idaho-E. Oregon onions
6 large Sweet bell peppers, assorted colors, seeded and sliced
6 Tbsp. Olive oil
6 large Tomatoes, seeded and chopped
1/4 Cup Garlic, minced
4 tsp. Oregano, dried
2 tsp. Medium-grind black pepper
4-1/2 lbs. cooked Bite-size pasta, such as cavatappi, fusilli, penne, rigatoni, rotelli or gemelli, boiled al dente, drained
1-1/2 Cups Fresh basil leaves, coarsely chopped or shredded
2 lbs. Mozzarella cheese (use fresh style if desired), 1/2-inch dice
3 Cups Parmesan or romano cheese, grated

Method
Cut 1/2-inch of the tops of the onions and slightly trim root ends. Bloom onions in onion bloom machine. Turn onions on their sides and cut 1/2 inch off bases to release “petals.” Petals should be individual pieces.

Saute onion petals with bell pepper strips in oil over high heat, about 5 minutes until tender-crisp and sweet.

Add tomatoes, garlic, oregano and pepper to pan. Cover and cook over medium heat for 7 minutes to blend flavors.

To order, toss 6 oz. (2 cups) of hot pasta with 1-1/2 cups vegetable mixture. Add 2 Tbsp. basil, 1/2 cup mozzarella and 1/4 cup grated Parmesan cheese.

Garnish with additional basil and cheese if desired.