Ingredients:
- 2 red onions, cut into 1/4-inch-thick wedges
- 1 Tbsp. olive oil, plus more for serving
- To taste kosher salt and pepper
- 12 oz. rigatoni
- 1/2 cup grated pecorino romano, plus more for servings
- 1/2 batch marinated peppers (about 1 1/2 cups)
- 1 cup fresh basil leaves, torn
Directions:
- Heat oven to 425 F. On rimmed baking sheet, toss onions with olive oil and 1/4 teaspoon each salt and pepper. Roast until golden brown and tender, 15 to 20 minutes.
- Cook rigatoni per package directions. Reserve 1/2 cup pasta cooking water, and then drain pasta.
- Toss pasta with 1/4 cup pasta water and pecorino romano, adding more water if pasta seems dry. Toss with onions and marinated peppers and season with salt and pepper. Fold in basil. Drizzle with additional oil and serve topped with grated pecorino if desired.
