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Winter Pasta with Garlic, Olives & Lemons<\/p>\nWinter Pasta with Garlic, Olives & Lemons<\/p>\n
<\/p>\n
1 lb. Pasta<\/p>\n
Salt<\/p>\n
\u00bc C. Olive Oil<\/p>\n
2 yellow onions, halved and thinly sliced<\/p>\n
8 garlic cloves, smashed and sliced<\/p>\n
Freshly ground black pepper<\/p>\n
1\/2 cup pitted and chopped Castelvetrano olives<\/p>\n
1\/2 cup chopped fresh herbs such as parsley, chives, basil, and\/or mint<\/p>\n
Juice of 1\/2 lemon<\/p>\n
Grated Parmesan, for serving<\/p>\n
<\/p>\n
Cook the pasta in a large pot of boiling salted water according to package directions for al dente.<\/p>\n
Meanwhile, heat the oil in a large skillet over high heat. Add the onions and garlic and cook, tossing occasionally, until beginning to brown and blister, 3 to 4 minutes. Season with 1 tsp. salt and several grinds of black 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 the pasta directly from the pasta pot to the skillet along with 1 cup pasta water. Increase the heat to high and cook, tossing, until the liquid thickens and coats the pasta, about 3 minutes. Remove from the heat, add olives, herbs and lemon juice and toss to combine. Taste and season with salt and pepper. Serve top with parmesan.<\/p>\n","protected":false},"excerpt":{"rendered":"
Winter Pasta with Garlic, Olives & Lemons 1 lb. Pasta Salt \u00bc C. Olive Oil 2 yellow onions, halved and thinly sliced 8 garlic cloves, smashed and sliced Freshly ground black pepper 1\/2 cup pitted and chopped Castelvetrano olives 1\/2 cup chopped fresh herbs such as parsley, chives, basil, and\/or mint Juice of 1\/2 lemon Grated Parmesan, for serving Cook the pasta in a large pot of boiling salted water according to package directions for al dente. Meanwhile,…<\/p>\n