Yield: 4 servings
2 cups Onion, cut into narrow wedges
2 tablespoons Olive oil (can use oil drained from tomatoes)
2 tablespoons Minced garlic
1 tablespoon Flour
1½ cups Dry white wine
1 cup Roasted/salted American pistachios
1 cup Sun dried tomatoes, packed in olive oil
1 tablespoon Dry basil
1 tablespoon Dry oregano
½ cup Minced fresh parsley
1 cup Grated Parmesan cheese
8 ounces Angel hair pasta (capellini), broken
In 12-inch skillet, sauté onions in oil for 5 to 10 minutes or until cooked through. Add garlic and sauté 1 minute more. Stir flour into onions and garlic; add wine and cook, stirring until mixture comes to a boil and thickens slightly. Add pistachios, tomatoes, basil, oregano and parsley to pan and heat through. Keep warm.
Cook pasta in boiling water 3 to 5 minutes or just until tender (note package directions). Drain.
Combine pasta and sauce; sprinkle with cheese and toss lightly. Offer additional cheese as garnish, if desired.