Pasta With Yogurt and Caramelized Onions from Kassos
photo by yogiclarebear
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 4 tablespoons unsalted butter
- 5 onions, peeled, halved and sliced thinly
- 1 lb fettuccine, preferably fresh
- 2 cups yogurt, sheep's milk
- 1 cup kefalotyri, coarsely grated (or substitute 1/2 cup coarsely grated gruyere and a 1/2 cup coarsely grated reggiano)
- 1⁄4 cup oregano (Greek or fresh)
- 1⁄4 cup thyme, fresh
directions
- In a large skillet, melt the butter over medium high heat.
- Add the sliced onions and stir to coat with the butter.
- Reduce heat to medium and continue to cook the onions, stirring occasionally (don't let them stick) for about 45 minutes or until they are really brown and soft.
- Meanwhile, bring a large pot of salted water to boil and cook the pasta to desired doneness.
- Mix the yogurt with 1/2 cup of the pasta water and mix well.
- Add the yogurt mixture to the onions and stir in until the onions are evenly coated with the yogurt mixture.
- Add the drained pasta and about half the cheese and toss.
- Transfer to a serving bowl and garnish with the rest of the cheese and the herbs.
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Reviews
-
No stars because I made it and changed some things that I feel significantly effected the way it came out. I do, however, think it it were made as written it would be a five star recipe, and very easy. I used dried herbs (which I feel worked well) but didn't use the correct cheese. I tried to use swiss cheese and it turned out weird. I fixed it by COATING THE CRAP out of the dish with grated parmesan cheese, and that seemed to work well. Next time, I'll make as directed and see how it turns out. Thanks!
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If only I had the exact ingredients...but it was fine with homemade goat's milk yogurt, Parmesan, and dried herbs. I should have used more than the 1t or so that I did, because I was amazed at how the flavor popped with the herbs. I used Fusilli and found the drained yogurt clung nicely to those noodles (I think the pasta water helps with that too, right?). One more thing: I only used 4 onions (though they were very large), and it seemed to be a bit much; (I didn't even think about the size of the onions as I absentmindedly chopped away!) This recipe is a very nice change from other cheese sauces!
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Tweaks
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>