Gluten Free Linguini with Peppers, Sweet Onions, and Cannellini Beans
Serves 4-6
For all of the ingredients, please use only those that are organic or pesticide free.
2 tablespoons olive oil
1 sweet onion, thinly sliced
1 teaspoon sea salt
1/2-1 teaspoon crushed red peppers
2 red peppers, julienned
1 can cannellini beans, rinsed and drained
2 boxes Ancient Harvest spaghetti or any favorite brand
  fresh basil, chiffonade
Fill a large stock pot with water and put over high heat to bring to a boil.
Heat the olive oil in a large saute pan over medium high heat. Add the onions and salt and stir. Reduce the heat to a medium flame, and allow the onions to soften stirring occasionally. After about 10 minutes, the onions should be translucent.
Add the crushed red peppers and stir to incorporate their spice.
Add the prepared red peppers to the onions. Lower the heat slightly and get ready to cook the pasta.
Salt the boiling water with about 2-3 teaspoons of sea salt and put the noodles in. Stir the noodles into the water until they are all submerged. If you are giving the Ancient Harvest pasta a try, you will see that the pasta water will turn a yellowish color. This is a result of the corn base in the noodles. The pasta will take approximately 6-7 minutes to cook. If in doubt about the doneness, err on the side of being underdone.
When the peppers are softened, add the beans to the pan.
Drain the pasta in a colander and add to the sauce. Drizzle with an additional tablespoon or so of olive oil if desired. Toss together and serve with fresh basil chiffonade.
One of the better things about this particular pasta as opposed to other gluten free types is that it holds its texture and shape the next day. It does not become gummy or mushy. This dish is great cold as a pasta salad.