Lentils With Pasta and Caramelized Onions

• 1 large onion, cut in half and sliced
• 6-7 tablespoons extra-virgin olive oil
• 1/2 cup large green or brown lentils
• 4 ounces dry tagliatelle nests
• Salt and black pepper
• Large handful of chopped flat-leaf pars

1. Saute the onion in 2 tablespoons of the oil in a skillet over low heat, until brown and caramelized, stirring often.
2. Cook with the lid on for 5 minutes, then turn heat to medium low, remove lid and cook another 10 to 15 minutes.
3. Rinse the lentils and boil them in plenty of water until they are only just tender.
4. Some lentils take as little as 10 minutes, others much longer.
5. You should watch them.
6. Break the tagliatelle into pieces by crushing the nests in your hand, and drop them into the pan with the lentils there should be enough water to cover them.
7. Add salt, stir and boil vigorously until the pasta is cooked al dente.
8. Drain quickly, and toss gently with the remaining olive oil, the fried onions, a little salt and pepper and the parsley.

onion, extravirgin olive oil, green, tagliatelle nests, salt, handful

Taken from cooking.nytimes.com/recipes/1014518 (may not work)