Pasta with Yogurt and Caramelized Onions

Greek yogurt! Not too many years ago, you would have trouble finding it in the grocery store. Now it’s pushing the other yogurts off the shelf. So popular. And it’s so much easier to use it than to buy regular yogurt and go through the process of draining it.

This was an intriguing recipe to me. I am a fan of alfredo sauce on my pasta but have cut back on the number of times I eat it. This recipe is similar, with the addition of the caramelized onions. I’m glad I tried this one, it was so tasty… the sweet onions were a great counterbalance to the tangy yogurt.

Here’s how it went.

Got the fry pan ready.

Fry pan is ready.

Fry pan is ready.

Grabbed some onions.

Onions.

Onions.

Chopped them, then started to brown them in the olive oil.
IMG_4554

When they’re browned enough, remove them from the heat.

Browned onions.

Browned onions.

Here’s the Greek yogurt.

Greek yogurt.

Greek yogurt.

And the pasta. Using paparadelle this time.

Paparadelle.

Paparadelle.

Grated the Romano cheese.

Grated Romano cheese.

Grated Romano cheese.

Paparadellle, cooked and drained.

Cooked and drained.

Cooked and drained.

Don’t forget to capture and save some of the water from the pasta.

Magical reserved pasta water.

Magical reserved pasta water.

After combining the reserved pasta water and yogurt, add it to the drained pasta.

Adding the yogurt/pasta water mixture.

Adding the yogurt/pasta water mixture.

Stir to combine.
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Top the pasta with the browned onions and cheese.

Pasta with Yogurt and Caramelized Onions.
IMG_4594

Here’s the recipe:
http://food52.com/recipes/24867-diane-kochilas-pasta-with-yogurt-and-caramelized-onions

Diane Kochilas’ Pasta with Yogurt and Caramelized Onions

Author Notes: This secret just might change your life: you can, and should, dress pasta with Greek yogurt, especially if you also then top it with caramelized onions and grated pecorino. Adapted slightly from The Glorious Foods of Greece (William Morrow Cookbooks, 2001).

Serves 4 to 6

5 tablespoons extra-virgin olive oil
6 cups coarsely chopped onions
Sea salt
1 pound tagliatelle or other fresh pasta
2 cups thick, strained Greek-style yogurt (see note)
1 cup coarsely grated kefalotyri cheese, or pecorino Romano

Heat the olive oil in a large skillet over medium-high heat and add the onions. Reduce the heat to medium low and cook, stirring frequently and seasoning with salt to taste as you go, until the onions are soft and golden brown, 20 to 30 minutes.

Meanwhile, fill a large pot with water and bring to a boil. As the water heats, add enough salt so that you can taste it. Add the pasta and cook until soft, not al dente. Reserve 1/2 cup pasta water. Combine the yogurt with 1/4 cup cooking water and mix well. Add more of the reserved pasta water as needed to get the sauce to your thickness. Drain the pasta and toss with the yogurt mixture.

Serve the pasta immediately, sprinkled generously with cheese and topped with caramelized onions and their juices.

Note: If not using thick, Greek yogurt, line a colander with cheesecloth and set over a bowl or in the sink. Add the yogurt and let drain for 2 hours before proceeding with step 1. For a treat, seek out sheep’s milk yogurt for this.

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