pasta, any shape
Kosher salt and black pepper
olive oil
yellow onions, halved and thinly sliced
garlic cloves, smashed and sliced
pitted and chopped castelvetrano olives
chopped fresh herbs such as parsley, chives, basil and/or mint
Juice from 1/2 lemon
Grated Parmesan, for serving
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.