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.
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