Recipe & Pic from The Kitchn
This simple but flavorful pasta dish is a great way to showcase your parsley this week. Try throwing in some shredded roast chicken for extra protein!
1 pound pasta, any shape
Kosher salt and black pepper
1/4 cup olive oil
2 yellow onions, halved and thinly sliced
8 garlic cloves, smashed and sliced
1/2 cup pitted and chopped castelvetrano olives
1/2 cup chopped parsley
Grated Parmesan, for serving
Juice from 1/2 lemon
Cook pasta in a large pot of boiling salted water according to package directions for al dente.
Meanwhile, heat olive oil in a large skillet over high. Add onions and garlic and cook, tossing occasionally until beginning to brown and blister, 3 to 4 minutes. Season with 1 teaspoon salt and several grinds pepper and continue to cook, tossing, until mostly dark brown all over, 6 to 8 minutes more. Reduce the heat as low as it will go while the pasta finishes cooking.
Using tongs, transfer pasta directly to the skillet along with 1 cup pasta water. Increase heat to high and cook, tossing, until liquid thickens and coats the pasta, about 3 minutes. Remove from heat, add olives, herbs and lemon juice and toss to combine. Taste and season with more salt and pepper if you like. Serve topped with Parmesan.