Pasta with Lentils and Arugula; Crostini with Smoked Salmon, Mascarpone, and Gerkins

Pasta with Lentils and Arugula

Everyday Food, March 2005

-2 tablespoons olive oil

-2 large onions, halved and thinly sliced (4 cups)
-Coarse salt and ground pepper
-12 ounces plum tomatoes, cored and diced (about 2 cups)
-3/4 cup lentils, picked over and rinsed
-12 ounces orecchiette pasta
-1 bunch (8 ounces) arugula, stemmed and coarsely chopped
-1/2 cup finely grated Parmesan cheese, plus more for serving (optional)

Heat oil in a large skillet over medium-low heat. Add onions and 1/2 teaspoon salt; cover, and cook until onions wilt, about 20 minutes. Uncover; raise heat to medium. Cook, stirring often, until onions are dark brown, 20 to 25 minutes more. Add 1/4 cup water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat.

Meanwhile, in a medium saucepan, cover lentils with water by 1 inch. Bring to a simmer. Cover; cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain; stir into onion mixture. Season with salt and pepper.

Cook pasta in a pot of salted water until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.

Add lentil mixture, arugula, cheese, and reserved pasta water; toss. Season with salt and pepper. Serve with more cheese, if desired.