Pasta with Yogurt and Caramelized Onions Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
