This wonderful meatless main dish tasted like a deconstructed version of my mother-in-law’s special homemade Christmas Eve pierogies. Apparently, it is actually an adapted Greek island dish! It was rich and delicious.
This recipe was adapted from Food 52 Genius Recipes: 100 Recipes that will change the way you cook by Kristen Miglore, contributed by Diane Kochilas. (This cookbook was a Christmas gift from my sweet brother. ) I used dried pappardelle noodles instead of fresh tagliatelle.
The author suggests ways to “fancy” up this dish by adding chard or spinach to the pasta just as it finishes boiling. Another suggestion was to blend the sauce with peas, mint, or tahini. All so yummy!
Yield: Serves 4 to 6
- 5 T extra-virgin olive oil
- 6 cups (1.4 L) coarsely chopped or sliced yellow onions
- sea salt
- 1 pound (450 g) tagliatelle or other fresh pasta or dried pappardelle
- 2 cups (450 g) thick, strained Greek-style yogurt (I used 2 percent)
- 1 cup (100 g) coarsely grated Pecorino Romano or kefalotyri cheese
- Heat the olive oil in a large skillet over medium-high heat and add the onions. Decrease the heat to medium-low and cook, stirring frequently and seasoning with sea salt to taste as you go, until the onions are soft and golden brown, 20 to 30+ minutes.
- 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, just past al dente.
- Drain the pasta, reserving 1/2 cup (120 ml) of the pasta water. Return the pasta to the pot.
- Combine the yogurt with 1/4 cup (60 ml) of the reserved cooking water and whisk to mix well. Add more of the reserved pasta water as needed to get the sauce to your desired thickness.
- Toss the pasta with the yogurt mixture.
- Serve the pasta immediately, sprinkled generously with cheese and topped with the caramelized onions and their juices.
One Year Ago:
Two Years Ago:
Three Years Ago:
I love how simple and yet unusual this sounds! I love adding yogurt to pasta instead of cream or eggs, it gives a nice tangy flavor. And I love how that is balanced by the sweet caramelized onions. So delicious!
Thank you so much, Darya. This was really creamy with 2 percent Greek yogurt- it would really be over the top with whole milk yogurt! Yummy.
This looks amazing Josette! I love the idea of eating caramelized onions with a creamy pasta..Yum 🙂
I LOVE caramelized onions- so sweet and rich with flavor. This is really a unique dish.
Sounds so delicious Josette!!
I am super amazed every time with your treasure of pata recipes :).
I’m sure I have more pasta dishes than anything else! Crazy, right? 🙂 Thanks, Sonal.
That is truly innovative — and I really wanna eat it. 🙂
Try it! 🙂
Oooh lucky you, I’ve been wanting that cook book! This looks so yummy. And easy! I love easy. 🙂
I love pasta AND I love easy!! 🙂 This dish has it all!
This looks delicious! And I just love the idea of ‘deconstructed pierogies!” –Deb
Thank you!! My MIL serves her potato & onion pierogies with caramelized onions and sour cream or creme fraiche! 🙂
That is what we do as well! My family is Ukrainian and ours are filled with potato and cheese, served with caramelized onions and topped with sour cream. Yum. I love the idea of creme fraiche as well.
No wonder you would appreciate deconstructed pierogies!! 🙂 If you try this dish- please let me know if you agree!
It is official–yoghurt can truly do anything. Oh my, this really sounds perfect–simple and flavourful. 🙂
It’s true! Greek yogurt has really changed the world! 😉
Interesting. I will have to try it!!
Very creamy & tasty! Let me know what you think. 🙂
Caramelized onions are a blessing. Adds life and deliciousness to the dishes. Lovely and simple flavors Josette. Thanks for sharing.
I completely agree- Thanks, Ana! 🙂
Pingback: Tagliatelle with Yogurt, Spinach and Caramelised Onions – ARCISFOODBLOG