Bucatini & Black Beans
|Bucatini/Perciatelli / spaghetti||10 Ounce (285 Gram, Dry Ones)|
|Seasoned rice vinegar/2/3 cup distilled white vinegar and 2 tablespoons sugar||160 Milliliter (2/3 Cup)|
|Honey||30 Milliliter (2 Tablespoon)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Chili oil||1⁄2 Teaspoon|
|Canned black beans||32 Ounce, drained and rinsed (2 Cans, 16 Ounce / 425 Gram Each)|
|Pear tomatoes||12 Ounce, diced (4 Large, About 340 Gram Total)|
1. Bring 12 cups (2.8 liters) water to a boil in a 5- to 6-quart (5- to.6-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (10 to 12 minutes); or cook according to package directions. Drain well and keep warm.
2. Combine vinegar, honey, olive oil, and chili oil in pan. Bring just to a boil over medium-high heat. Add pasta, beans, and tomatoes. Cook, stirring, until hot. Remove from heat; stir in chopped parsley and onions.
3. Spoon pasta mixture into bowls. Sprinkle with cheese. Garnish with parsley sprigs