3 Large onions, halved
6 Tablespoons olive oil
2 Tablespoons Balsamic vinegar
Salt & Pepper
12 Ounces penne or other tubular pasta
4 Ounces Gorgonzola cheese, crumbled
3 Tablespoons coarsely chopped parsley
1/2 cup toasted walnuts
6 Tablespoons extra virgin olive oil
- Pre-heat oven to 375. Cut each onion half into crescent-shaped slices, about 5/8 inch thick. Toss in a roasting pan with olive oil, vinegar, salt & pepper. Roast for 30-35 minutes shaking pan every so often. Onions should be tender and slightly charred.
- Cook the pasta, drain, return it to the sauce pan. Add the onions, cheese, parsley, walnuts, and extra virgin olive oil. Stir and serve!