Caramelised Onion & Yogurt Pasta

I have been metaphorically swimming in cakes recently, which if true would be lovely but it just seems that way because whilst I’ve been inspired by new bakes; when it comes to savoury food, I’ve been lacking in inspiration (funny, cake inspiration never runs out). Come the evening when I get in from work I want something quick because I’m hungry or  I’m about to dash back out of the door again. Last Sunday though I made some fresh spelt tagliatelle, having read through the beautiful Food 52 – Genius Recipes book, ready for Monday’s dinner. It is the first recipe I’ve made from this book but there are so many I can’t wait to try.

Onion pasta

The concept of the book is fab, it is the collection of the 100 most popular ‘genius’ recipes from the ‘genius recipes’ feature on the Food 52 website, these are breakthrough recipes of everyday dishes.

I’m a sucker for a vegetarian meal, whilst James is more of a meat eater but he really enjoyed this meal, saying that it reminded him of carbonara (with a longing of look for crispy bacon lardons in his eyes though, perhaps!). It was more refreshing than carbonara, I love the tangy edge the yogurt gives to the dish when combined with the saltiness of the cheese and the sweetness of the onions. Perfection.

Recipe by Diane Kochilas

Ingredients: (Serves 4-6)

  • 5 tbsp of extra virgin olive oil
  • 6 cups of sliced onions
  • 450 g of fresh pasta (why not make your own?!)
  • 450 g of thick, strained Greek-style yogurt ( I used fat free but full fat will be much creamier and delicious)
  • 100 g of coursely grated kefalotyri or Pecorino Romano cheese
  • Salt

Method:

  1. Heat the oil in a large skillet over a medium to high heat.
  2. Add the onions and lower the heat, season well with salt and leave to cook until golden brown (about 20-30 minutes).
  3. Whilst the onions are cooking, fill a large saucepan with water and bring it to the boil, adding enough salt so that you can taste it.
  4. Cook the pasta in the salted water until soft (just past al dente), pour out half a cup of the salty water (and set it aside) and then drain the pasta.
  5. Stir a quarter of a cup of the salty water into the yogurt, add more if required to get the right consistency.
  6. Toss the pasta in the yogurt sauce, cover it in grated cheese and topped with the caramelised onions.
  7. Enjoy this simple but wholly satisfying and tasty meal!
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