If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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 slightiy from The Glorious Foods of Greece (William Morrow Cookbooks, 2001). —Genius Recipes
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.
- This recipe is a Community Pick!
Why Our Vegan Cookbook is for Everyone
Whether you're a meat eater, tofu lover, or in-between
A vegan cookbook for everyone—really.
What to eat and listen to tonight.
We've got the summer blues.
Our latest #f52contest: back-pocket baking.
Have a ball (jar).