Pasta With Yogurt And Caramelized Onions
- Total Time
- 30 minutes, plus 2 hours' drain time
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2cups sheep's-milk yogurt
- 5tablespoons extra-virgin olive oil
- 6cups coarsely chopped onions
- Sea salt
- 1pound tagliatelle
- 1cup coarsely grated kefalotyri cheese, or pecorino Romano
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
886 calories; 32 grams fat; 11 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 114 grams carbohydrates; 8 grams dietary fiber; 19 grams sugars; 35 grams protein; 1232 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Line a colander with cheesecloth and set over a bowl or in the sink. Add the yogurt and let drain for 2 hours.
- Step 2
Heat the olive oil in a large nonstick skillet over medium-high heat and add the onions. Reduce the heat to medium low and cook, stirring frequently, until the onions are soft and golden brown, 20 to 30 minutes.
- Step 3
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. Combine the drained yogurt with ½ cup cooking water and mix well. Drain the pasta and toss with the yogurt mixture.
- Step 4
Divide the pasta among 4 bowls. Sprinkle generously with cheese and top with caramelized onions and their juices.
Private Notes
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Cooking Notes
Jill
Not entirely sure why we would drain the water out of the yogurt only to add it back in. Seems a tad unnecessary, but perhaps there is an explanation?
Ellen Morrison
I think it’s good to use drain the yogurt or use Greek-style yogurt and add some pasta water in. The pasta water adds a little body from the starch, it helps warm the yogurt up and it has some salt. All good things. Pepper is also a must.
JBA
Agreed about draining the yogurt and decided to skip that step.
lindsay
Also topped with pecorino romano
Leslie
I used Greek yogurt without draining and it was delicious.
Jill
Not entirely sure why we would drain the water out of the yogurt only to add it back in. Seems a tad unnecessary, but perhaps there is an explanation?
marlette
I thought that too, but realized the starch in the pasta water will help the sauce stick to the pasta whereas the yogurt whey would just be like plain water.
elb
She's adding the cooking water (which is full of starch to thicken sauce), not the yogurt water (which is mostly whey).
Anna
The pasta water has the benefit of saltiness and a starch factor. It will help the yogurt coat the noodles without becoming too watery. This is a common technique when making pasta sauces - to add a little of the cooking water for that very reason.
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