5 Ingredients or Fewer
Diane Kochilas' Pasta With Yogurt & Caramelized Onions
Popular on Food52
91 Reviews
Kate
March 27, 2022
I can't even recall when I first made this but loved it since then. How simple but really satisfying. I can't figure out how some don't like this unless they have some type of food aversion or texture issue that is getting in the way.
Yes, it can take a long time to caramelize onions but that's not unique to this recipe. You can always make caramelized onions in advance and save them for when you want or need them. Make a ton, freeze them, pull them out anytime.
Tonight I made it without thinning out my yogurt just because. So good, and tangy. I added garlic and getting that taste in there with the bites of onion was so good.
I've made it with different types of pasta and that's good as well,
Also, with toasted chopped walnuts mixed in on occasion.
I didn't add cheese tonight because the sweetness of the onions with the tangy yogurt and garlic flavor was just too good.
Give it a try. Yum
Yes, it can take a long time to caramelize onions but that's not unique to this recipe. You can always make caramelized onions in advance and save them for when you want or need them. Make a ton, freeze them, pull them out anytime.
Tonight I made it without thinning out my yogurt just because. So good, and tangy. I added garlic and getting that taste in there with the bites of onion was so good.
I've made it with different types of pasta and that's good as well,
Also, with toasted chopped walnuts mixed in on occasion.
I didn't add cheese tonight because the sweetness of the onions with the tangy yogurt and garlic flavor was just too good.
Give it a try. Yum
Tyler M.
January 16, 2022
Delicious! I read all the reviews before making (but after buying all the ingredients) and was a bit nervous because there are some scathing criticisms of this recipe. But it's delicious. I did spend ~80 mins to properly caramelize the onions (which really make this dish). I use small pasta shells, added some peas (bc I love them), and added several turns of fresh pepper and ~2 tsp of aleppo pepper for a little extra heat. A crowd pleaser for sure.
Joy B.
December 22, 2021
I make a 1 person version of this all the time. I caramelize the onions over high heat, so it takes 10-15 minutes (just keep stirring them). I also microplane in 1-2 cloves garlic at the end. Dump in the spaghetti at the end with pasta water, add a little butter, lots of parm, black pepper, and toss with fage 5% yogurt ( I eyeball it, maybe tablespoon and a half). Top with Aleppo pepper. I realize this is a major adaption of the recipe, but it makes it 1000% better. Trust!
EMet
November 8, 2021
This recipe was terrible. It takes much, much longer to caramelize onions - in my case, close to an hour and 15 minutes. The yogurt was overpowering and there was way too much of it. I even splurged on sheep milk yogurt, as suggested by the “pro tip” in the book. Just overall disappointing and inedible.
Karen
September 24, 2021
I thought this was terrible. The sour of the yogurt overwhelmed the dish. I really thought the onions would balance it, but it just enhanced the sour.
Stephanie N.
March 11, 2021
Delish. Used 3 big onions. Kept deglazing pan with water throughout and cooked everything down for a LONG time. Added a little thyme and a teaspoon of sugar + some black pepper. Used Fage 5% for a treat (as she instructs in video). Very rich---5 generous servings. Great with a simple salad.
Rita V.
February 3, 2021
I had forgotten how simple and wonderful this recipe is. Different, mixing up from our cacio e pepe!
ReggieDoobar
October 21, 2020
I subbed English cucumber for the onion. Let me tell you, this was NOT the best pasta I've ever had. My girlfriend spit it into the sink and stormed out (snooty cow) and even the neighbor's dog didn't immediately eat it (had to add some ice cream on top to get the little wanker to finish it). Oh well.
blackolive29
November 29, 2020
What did you expect?? You subbed cucumber for caramelized onions?? lol
Come on now....you wanted a salad!
Come on now....you wanted a salad!
angel
July 25, 2020
So I wasn't sure about this, being a yogurt sauce, but it was recommended to me, so I knew I had to try it.
And I'm so glad that I did!
My parents loved it! My pasta-hating sister finished her bowl!
The onions and cheese (I used pecorino romano in mine) on top of the pasta made such a wonderful flavour combination!
Amazing and simple!
And I'm so glad that I did!
My parents loved it! My pasta-hating sister finished her bowl!
The onions and cheese (I used pecorino romano in mine) on top of the pasta made such a wonderful flavour combination!
Amazing and simple!
Rosalind P.
November 29, 2020
Agree that it was delicious. But I've never met a pasta-hating person. Perhaps she balances the world against my pasta addiction? :-)
don
July 2, 2020
After reading some of the negative reviews, I was worried about how this would turn out, particularly since I subbed non-fat Greek for full fat. But it was still delicious. My only comment is I think the heat should be turned up just slightly above medium low or be prepared for a long time at your stove.
Matea
May 17, 2020
WTAF just happened? This is the strangest and most disappointing thing I’ve ever made. I love all the components of this recipe individually but together, it is straight up weird and unpleasant. So sad I wasted yogurt, cheese, and caramelized onions on this. This recipe is offensive.
Bonnie
April 7, 2020
I thought this recipe was amazing. I used Fage 5% yogurt and pecorino romano. I used the amount of yogurt called for and I thought it was perfect. Love, love, loved it. Will definitely make again. My onions took closer to an hour to caramelize, but we were in no hurry. Highly recommend.
redheadcanuck
January 11, 2020
This took a long time to make and unlike the majority of the recipes I have made from this site/cookbook, was inedible. Made it exactly as directed and it was awful. Even worse, not one of the four of us in my house could eat it, so it all went into the compost. So disappointed as I was looking for a good meatless pasta that has protein. Ugh. Back to Marcella Hazan’s pasta with butter, onion and tomato. Save yourself the time and hassle, move on from this gloppy, sour, onion-dip flavoured disaster.
tastysweet
January 12, 2020
I did make this. The onions took way longer than time allotted in recipe. However we thought it was really good. Even better the second day.
Rita V.
December 4, 2019
I can't "review" yet... BUT I AM SO GOING TO MAKE THIS!!!!!!! I think I'd like some toasted walnuts on top... maybe. BUT I AM SO MAKING THIS!
tastysweet
December 5, 2019
The toasted walnuts sound like a great idea. Have not made this yet. It’s just my husband and myself. Probably would half t recipe.
GioFam
March 7, 2018
Making this agaib - the kids are fans - and just compelled to appoint out that I'm nearly an hour in on caramelizing the onions and they are only medium beige...20-30 minutes is a joke. I'm sure I could *burn* my onions in that time, but not caramelize. There's even a well known article about this - http://www.slate.com/articles/life/scocca/2012/05/how_to_cook_onions_why_recipe_writers_lie_and_lie_about_how_long_they_take_to_caramelize_.html
Adriana T.
February 26, 2018
This was absolutely delicious, and very easy. The caramelized onions make all the difference. I added some chopped garlic to the onions, and I sauteed some mushrooms for added color. Next time, I will probably add sun-dried tomatoes as well. Thank you for this wonderful recipe.
elisaung
June 21, 2017
I agree with those who recommend cutting the yogurt down to 1-1.5 cups. Other than that, perfect.
Catherine
March 25, 2017
Meh, wasn't a huge fan to be honest. But hey, it was food on the table from the things I had handy. I wouldn't make it again but I will eat the leftovers :). Same as some others, I had parmesan so I used that in place of the peccorino
jenniebgood
February 26, 2017
Had some caramelized onions kicking around from a batch I made last weekend and made this with labneh tonight. SO easy when you make the onions ahead of time! Thanks for a great recipe!
Nanda D.
December 27, 2016
Quite nice, and very easy! First time I had pecorino too, and it's a keeper :) Boyfriend didn't like it very much, but he's one of those that just wants a little pasta, loaded with a gallon of bolognese so it shouldn't have surprised me, haha
Katherine L.
October 4, 2016
Just made this tonight after eyeing it for at least a year. Added some fried chickpeas on top. Delish!
Transcendancing
March 19, 2016
This was easy and delicious - much moreso than I anticipated actually! I tried it experimentally but the household was really impressed and we'll definitely make it again.
Ann
March 7, 2016
I am clearly in the minority here, but I didn't like this dish. Loved the carmelized onions with the pasta but the yogurt left a tangy aftertaste that didn't work for me. Wanted to love it but really did find the dish disappointing.
Beckey
March 6, 2016
I like that this makes for a satisfying, non-meat option for dinner. I've made a version of this with the addition of lightly sautéed fresh corn, in season, and it is amazingly delicious (especially with a little crumpled bacon on top... ).
Jara
October 7, 2015
I am curious to try the yogurt as pasta sauce aspect of this recipe, but worried my kids won't like the strong taste of the caramelized onions. Does anyone have any alternatives to suggest to the onions?
Alexandra G.
December 4, 2015
You could use roasted cherry tomatoes or another roasted veggie you know your kids like :)
Kari
August 15, 2015
forgot to add...with 1/2 recipe used about 1/2 cup greek yogurt and maybe 1/3 cup pasta water.
Kari
August 15, 2015
Made 1/2 recipe which fed five (but 3 were kiddos - one ate 3 helpings!) Was DELICIOUS!!!! As noted by others the onions take 45-60 min but that should be expected with the amount used and to get to very a caramelized state. I used sweet onion as the recipe did not specify. Very easy and delicious recipe.
Hallie
April 20, 2015
This has become a favorite recipe when I'm down to a very bare-bones refrigerator. Loved adding preserved lemon to the caramelized onion — and a little zest to the yogurt itself.
PieceOfLayerCake
September 13, 2014
Don't listen to the comment below....they clearly have no experience with caramelizing onions and cannot be trusted. This recipe was delicious. Finely nuanced, sweet and nutty. Since there are so few ingredients, make sure they are of good quality, especially the yogurt and cheese. Also, make sure the onions are DEEPLY caramelized, but not dry. I take them an hour and half plus. Its simplicity at its finest!
vinaigrette
August 16, 2014
The onions took more than an hour but I remained optimistic nonetheless. After all was said and done … meh. Maybe with more cheese and herbs this could be a nice side dish but we all have so many recipes to try … and so little time. Put this one at the bottom of your list, perhaps for the first snow day when you can't get to the supermarket.
Manny R.
February 22, 2015
I've made this several times and it's always been fantastic. Onions should only take about a half hour to carmelize. Make sure you use enough salt in the water in which you boil your pasta and use plenty of grated cheese. Give it another try and see how it turns out!
Manny R.
February 22, 2015
Maybe I am caramelizing my onions the wrong way? Everyone else seems to take about an hour.
Lauren
May 28, 2014
Delicious! Made this with campanelli pasta and my favorite Cabot full-fat Greek yogurt. I only had parmesan cheese, so that's what I used. Will definitely make again. I bet this would be awesome with some roasted red grapes tossed in, too.
erin
October 18, 2016
This is an old comment so perhaps you'll never see this, but I wondered if you could tell us more about the roasted red grapes? I've never seen them suggested for pasta (or indeed any dish I can think of) and I'd love to know how you prepare and use them. Thanks!
richbusywoman
February 10, 2017
@Erin -- roasted sausage and red grapes is a classic ... search Ina Garten's version!
Jodibarnett
May 11, 2014
Yum! Just made this for dinner and it was deliscous. This will definitely make it into our rotation of weeknight dinners. I used Trader Joes lemon-pepper parpardelle pasta and added a toasted bread crumb gremolata topping. Like many other reviews I used 1 cup of yogurt instead of 2.
Rebeccaf
March 29, 2014
This was really good, but the onions took a lot longer to cook for me. Closer to an hour. I did cheat and use my food processor to chop. So they were a bit finer than recommended. But I would think that would make them cook faster. Other than that, I followed the directions to a T. Any suggestions?
Erin A.
March 19, 2014
this is very, very exciting. I've been making a pasta/yogurt/pea dish out of Ottolenghi's "Jerusalem," and it is possibly the tastiest food I've ever eaten, but it also uses every dish in the kitchen and requires a lot of fresh basil, making it seasonal. Can't wait to adapt yogurt sauce in a weeknight-friendly meal. Thanks!
Toni W.
February 6, 2014
We've made this several times the past couple of months and absolutely love it, the smell from the cooking onions is amazing. Great recipe!
Karin W.
February 2, 2014
The onions are really key to this meal. They add a wonderfully sweet flavor.
Virginia L.
January 8, 2014
Will Fat-free Greek yogurt work or are you better off with 2% or regular Greek yogurt?
Margit V.
January 6, 2014
Fatfree yogurt has all kinds of additives: do you really want to eat that?
amymills
January 4, 2014
This looks very similar to the pasta my French host family makes - only they use creme fraiche instead of yogurt (of course). Leftovers, cold, with the tangy cream clinging to the pasta, are the best.
Millie |.
December 25, 2013
I've never seen anything like this - it seems like it would make a delicious creamy sauce! My mouth is watering haha
Baywife
December 15, 2013
Should Greek yoghurt be strained, or is straining only necessary with non-Greek yoghurt?
Kristen M.
December 15, 2013
Thick, Greek-style yogurt is already strained, and will work well in this recipe as is. Thinner yogurts should be strained as described in step 4. Hope you love this recipe -- we do.
Kristy
November 26, 2013
A new staple in my house. It's a better, healthier version of carbonara! I only had 2% greek yoghurt which worked perfectly, also added chopped bacon for last 15 minutes of onions. Ended up using 1 cup yoghurt, 1 cup HEAVILY salted pasta water and have a husband who has asked for this again tonight!!
Abakkeful
November 24, 2013
Not my favorite. I added some chantrelles. Other than that followed the recipe. I think the yogurt needs to be toned down to, maybe, 1 - 1.5 cups for my taste buds.
durun99
December 21, 2013
I agree with this. I just made it again with one 7-ounce container of Fage and everyone in the family loved it this time.
twinjadojo
January 8, 2014
Good to hear. I just made this, with 9% fatted Greek yogurt, expecting swoons, and was utterly underwhelmed. Any bite that wasn't laden with pecorino and onions was just pasta in yogurt. I think I'll give it one more shot with 1c. Yogurt and lots more salty pasta water.
Rosa L.
January 12, 2014
I recently saw a taste that had Fage 2% plain yogurt at the top. The next time I bought yogurt I tried the Fage and, in my opinion, they were correct. It is delicious without the strong Greek yogurt taste. I now only use Fage when the yogurt is a prominent ingredient in a recipe. When it is not I am OK with using other good but less expensive yogurts.
Sarah A.
November 18, 2013
Amazing! I'm usually turned off by warmed yogurt dishes, but the cheese adds complexity and sweetness of the onions counterbalance the tartness of the yogurt beautifully. I look forward to making this again tomorrow night!
liz
November 15, 2013
there is a typo in the recipe -reserved past water I know because I am making it right now- cant wait to eat it- Chef Elizabeth
Kate M.
November 15, 2013
My yogurt sauce curdled when I added it to the pasta. I did temper it with the pasta water first though. What went wrong?
Liz L.
December 2, 2013
Kate, the same thing happened to me - would love to know if that is a sign of yogurt past it's prime (since that happens to old half and half in hot coffee) or if it's just what is supposed to happen. It was delicious but kind of ugly.
Orionmar
November 12, 2013
What a fabulous recipe! I used fresh squid ink pappardelle both for color and to add an extra dimension to the flavor. After experimenting on my family, I will definitely serve this at my next dinner party!
Sue A.
November 7, 2013
This reminds me very much of one of my favorites from childhood, taught to me by Irish neighbors, the Collins, and using full-fat cottage cheese in place of the yogurt, and butter, in place of the olive oil. Also very simple, and utterly delicious. Can't wait to try this incarnation.
awg
November 6, 2013
Enjoyed this for our dinner this evening. So, so easy and delicious! Love the tang from the yogurt. Thanks for a new favorite.
CravingSomethingHealthy
November 6, 2013
So simple and definitely genius! Can't wait to try this. I can also envision a version with some porcini mushrooms added to the onions.
tastysweet
November 6, 2013
Approximately how many onions to get 6 cups? I know that will depend on how they are sliced. Weight would be good to know. Can't wait to try. Any idea where you can purchase sheep's milk yogurt?Who,e Foods?
Brian M.
November 6, 2013
I have some nice chickpea pasta. Would that release starch into the water for sauce or should I stick with semolina?
Lionessg
November 6, 2013
How would this be with labneh? It is thicker but has a very nice flavor. The cooking water would thin it out properly for sauce. This does look delicious. All of my husband and my favorite ingredients! Perfect fall comfort food.
Coco E.
January 8, 2014
Labneh works great. But you might want to use a little less than the recommended 2 cups...
winegirlnc
November 6, 2013
Is there a step missing? What do you do with the Pecorino and the caramelized onions?
Kristen M.
November 6, 2013
Yes, thank you for asking! They're both used as garnishes. I just updated the recipe.
See what other Food52ers are saying.