Pasta with Yogurt and Caramelized Onions Recipe

Introduction

This comforting pasta dish combines the creamy tang of Greek-style yogurt with sweet, caramelized onions for a unique and flavorful meal. Inspired by Diane Kochilas, it’s a simple yet elegant recipe perfect for a cozy night in.

Ingredients

• 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

Instructions

1. Step 1: 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, about 20 to 30 minutes.
2. Step 2: Meanwhile, fill a large pot with water and bring to a boil. Add enough salt so the water tastes seasoned. Add the pasta and cook until soft, not al dente. Reserve 1/2 cup of the pasta cooking water.
3. Step 3: Combine the yogurt with 1/4 cup of the reserved pasta water and mix well. Add more pasta water as needed to reach a creamy sauce consistency. Drain the pasta and toss it with the yogurt mixture.
4. Step 4: Serve the pasta immediately, sprinkling generously with cheese and topping with the caramelized onions and their juices.

Tips & Variations

• If you don’t have thick Greek yogurt, drain regular yogurt in cheesecloth for 2 hours to thicken before using.
• For added richness, try sheep’s milk yogurt if available.
• Use pecorino Romano for a sharper cheese flavor or kefalotyri for a milder taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat, adding a splash of water or milk to loosen the sauce if it thickens. Pasta with yogurt is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried pasta instead of fresh?

Yes, dried pasta can be used but adjust cooking time accordingly and be careful not to overcook since the sauce is creamy and delicate.

What if I don’t have kefalotyri cheese?

Pecorino Romano is an excellent substitute, providing a similar sharp, salty flavor. Parmesan can also work in a pinch but will be milder.

Pasta with Yogurt and Caramelized Onions Recipe

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★★★★★

4.8 from 139 reviews

This comforting pasta recipe by Diane Kochilas features tender tagliatelle tossed in a creamy, tangy Greek-style yogurt sauce and topped with sweet, deeply caramelized onions and sharp kefalotyri cheese. The combination of rich caramelized flavors with the cool yogurt creates a unique and satisfying dish perfect for a cozy meal.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Caramelized Onions

• 5 tablespoons extra-virgin olive oil
• 6 cups coarsely chopped onions
• Sea salt, to taste

For the Pasta and Sauce

• 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

Instructions

1. Caramelize the Onions: Heat the olive oil in a large skillet over medium-high heat. Add the coarsely chopped onions and reduce the heat to medium-low. Cook the onions slowly, stirring frequently and seasoning with sea salt to taste, until they are soft and turn a rich golden brown color, approximately 20 to 30 minutes. This slow cooking enhances their natural sweetness and flavor.
2. Cook the Pasta: While the onions are caramelizing, bring a large pot of water to a boil. Add enough salt so the water tastes seasoned like the sea. Add the fresh tagliatelle and cook until soft but not al dente, ensuring a tender bite. Reserve 1/2 cup of the pasta cooking water before draining.
3. Prepare the Yogurt Sauce: In a bowl, combine the thick Greek yogurt with 1/4 cup of the reserved pasta water. Stir well to create a smooth sauce. Add more reserved pasta water as needed to reach your preferred sauce consistency.
4. Toss Pasta with Sauce: Drain the cooked pasta and immediately toss it with the yogurt mixture, ensuring the noodles are evenly coated in the creamy sauce.
5. Serve: Plate the yogurt-coated pasta and generously sprinkle the grated kefalotyri (or pecorino Romano) cheese over the top. Crown the dish with the caramelized onions along with their flavorful juices. Serve immediately to enjoy the perfect balance of creamy, tangy, and sweet flavors.
6. Note on Yogurt Thickness: If using regular yogurt instead of thick Greek-style, line a colander with cheesecloth and place it over a bowl or sink. Add the yogurt and let it drain for 2 hours to remove excess whey, producing a thick strained yogurt. For an authentic experience, try sheep’s milk yogurt for richer flavor.

Notes

• Use thick, strained Greek-style yogurt for the best creamy texture that won’t break when mixed with hot pasta.
• Caramelizing onions slowly is key to developing their natural sweetness and depth of flavor.
• If sheep’s milk yogurt is available, it adds an authentic tangy richness to the dish.
• Reserve some pasta cooking water to adjust the yogurt sauce consistency, ensuring it coats the pasta evenly without thinning out too much.
• This dish is best served immediately as the caramelized onions and yogurt sauce taste freshest when hot.

Keywords: Greek pasta, caramelized onions, yogurt sauce, tagliatelle recipe, Diane Kochilas, kefalotyri cheese, Mediterranean pasta