Diane Kochilas’ Pasta With Yogurt & Caramelized Onions Recipe
Introduction
This comforting pasta dish by Diane Kochilas combines the rich sweetness of caramelized onions with the creamy tang of Greek-style yogurt. It’s a simple yet elegant meal that highlights fresh ingredients for a genuinely satisfying taste.
Ingredients
- 5 tablespoons extra-virgin olive oil
- 6 cups coarsely chopped onions
- Sea salt, to taste
- 1 pound tagliatelle or other fresh pasta
- 2 cups thick, strained Greek-style yogurt
- 1 cup coarsely grated kefalotyri cheese or pecorino Romano
Instructions
- Step 1: Heat the olive oil in a large skillet over medium-high heat and add the onions. Reduce the heat to medium-low and cook, stirring frequently and seasoning with salt to taste, until the onions are soft and golden brown, about 20 to 30 minutes.
- Step 2: Meanwhile, fill a large pot with water and bring to a boil. Add enough salt so the water tastes seasoned. Add the pasta and cook until soft, not al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Step 3: In a bowl, combine the yogurt with 1/4 cup of the reserved pasta water and stir well. Add more of the reserved water as needed to achieve a sauce-like consistency. Toss the drained pasta with the yogurt mixture.
- Step 4: Serve the pasta immediately. Top generously with the caramelized onions and their cooking juices, then sprinkle with the grated cheese.
Tips & Variations
- If you do not have thick Greek yogurt, strain regular yogurt by lining a colander with cheesecloth and letting it drain in the fridge for about 2 hours before using.
- For a deeper flavor, try using sheep’s milk yogurt if available.
- Using fresh pasta ensures a tender texture that pairs beautifully with the creamy sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce if needed. The pasta is best eaten fresh, as the texture changes when stored.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried pasta instead of fresh?
Yes, you can use dried pasta, but cooking times will be longer. Cook the pasta until soft rather than al dente to match the recipe’s intended texture.
What can I substitute for kefalotyri cheese?
Pecorino Romano is a perfect substitute with a similar salty, sharp flavor. Parmesan can also work but will be milder.
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Diane Kochilas’ Pasta With Yogurt & Caramelized Onions Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Diane Kochilas’ Pasta With Yogurt & Caramelized Onions is a comforting Greek-inspired dish featuring silky fresh pasta tossed with a creamy yogurt sauce, topped with sweet, golden caramelized onions and sharp kefalotyri cheese. This simple yet elegant recipe balances rich umami flavors with creamy tang and sweetness, perfect for a cozy and satisfying meal.
Ingredients
For the Onions and Pasta
- 5 tablespoons extra-virgin olive oil
- 6 cups coarsely chopped onions
- Sea salt, to taste
- 1 pound tagliatelle or other fresh pasta
For the Sauce and Topping
- 2 cups thick, strained Greek-style yogurt (see note)
- 1 cup coarsely grated kefalotyri cheese or pecorino Romano
Instructions
- Caramelize the Onions: Heat olive oil in a large skillet over medium-high heat, then add the chopped onions. Reduce the heat to medium-low and cook, stirring frequently and seasoning with sea salt, until the onions become soft and turn golden brown, about 20 to 30 minutes.
- Cook the Pasta and Prepare the Yogurt Sauce: While onions cook, bring a large pot of salted water to a boil. Add the pasta and cook until soft, not al dente. Reserve 1/2 cup of the pasta cooking water. In a separate bowl, combine the yogurt with 1/4 cup of the reserved pasta water, whisking to create a smooth sauce. Add more pasta water as needed to adjust consistency. Drain the pasta and toss it thoroughly with the yogurt sauce.
- Assemble and Serve: Plate the yogurt-coated pasta immediately. Generously sprinkle the grated kefalotyri cheese on top, then spoon the caramelized onions and their flavorful juices over the dish.
- Note on Yogurt: If your yogurt is not thick Greek-style yogurt, line a colander with cheesecloth and place it over a bowl or sink. Add the yogurt and allow it to drain for 2 hours before proceeding to ensure the right thickness. For an authentic touch, opt for sheep’s milk yogurt if available.
Notes
- Use thick Greek-style yogurt or strain regular yogurt for best creamy texture.
- Sheep’s milk yogurt adds a richer, more authentic flavor.
- Do not overcook the pasta; it should be soft but not mushy.
- Reserve pasta water to adjust the yogurt sauce consistency as needed.
- Caramelizing onions slowly is key for deep flavor and color.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek pasta with yogurt, caramelized onions pasta, tagliatelle with yogurt sauce, Diane Kochilas pasta recipe, kefalotyri cheese pasta
