From Everyday Food, December ’09.
  • Salt and Pepper
  • 9 oz. pappardelle or wide egg noodles
  • 2 tbsp extra virgin olive oil
  • 1 cup Caramelized onions
  • 2 garlic cloves, thinly sliced
  • 1/4 c fresh lemon juice (about 1 lemon)
  • 1/2 c fresh parsley, coarsely chopped

In a large pot of salted boiling water, cook pasta.

Heat oil in a large skiller over med-high.  Add oinions and garlic and cook, stirring frequently, until garlic is fragrant.

Remove 1.5 c pasta water and add to skillet.

Drain pasta and add to Skillet.  Cook, tossing occasionally, intil liquid reduces to a sauce that coats paste, about 3 min.  Add lemon juice and toss, top with parsley.