I love the way these over-sized pasta shells trap the tasty tid-bits of this simple but bold flavors inside its cavity. There is an explosion of taste and texture in every bite. Balsamic Glazed Sweet Onions.
- 1 tablespoon kosher salt, plus more as needed
- 1 pound conchiglioni pasta shells
- ¼ cup olive oil, plus a bit more divided
- 3 clove garlic, peeled and minced
- 1 cup fresh breadcrumbs
- 2 tablespoon italian parsley leaves, minced, plus more for garnish
- freshly ground black pepper, to taste
- 3 tablespoon balsamic vinegar
- 6 ounce gorgonzola cheese, crumbled
- 2 pound large onions, red or sweet spring, sliced into thin rings
Bring a large pot of water to a boil. Add 1 tablespoon salt. Add pasta, and cook for about 10 minutes or until al dente; drain. Be sure and check as this pasta can take a bit longer than most to cook.
As the pasta cooks heat 2 tablespoon oil in a medium-sized skillet set over medium-high heat. Add half the garlic and cook gently for about 1 minute. Add the breadcrumbs and cook until nicely toasted. Turn off the heat and add the parsley, stir well, season with salt and pepper and set aside.
Heat the remaining ¼ cup oil in a large skillet over medium high heat. Saute onions until golden brown, about 10 minutes. Stir in the remaining garlic, and cook for 2 minutes. Remove from heat, and stir in balsamic vinegar.
In a large bowl, combine pasta with a little bit of its water, breadcrumbs, onion mixture, and Gorgonzola. Toss until evenly coated, and cheese is melted. Garnish with more parsley.