Best Pasta With Yogurt And Caramelized Onions From Kassos Recipes
PASTA WITH YOGURT AND CARAMELIZED ONIONS
Provided by Amanda Hesser
Categories pastas, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Line a colander with cheesecloth and set over a bowl or in the sink. Add the yogurt and let drain for 2 hours.
- Heat the olive oil in a large nonstick skillet over medium-high heat and add the onions. Reduce the heat to medium low and cook, stirring frequently, 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, not al dente. Combine the drained yogurt with 1/2 cup cooking water and mix well. Drain the pasta and toss with the yogurt mixture.
- Divide the pasta among 4 bowls. Sprinkle generously with cheese and top with caramelized onions and their juices.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 18 grams, Carbohydrate 114 grams, Fat 30 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 10 grams, Sodium 1212 milligrams, Sugar 19 grams
CARAMELIZED ONION PASTA
All you need for this tasty dinner is a bag of onions, garlic, some dried pasta, and cheese. Caramelizing sliced onions in a little butter and olive oil makes them become sweet and yielding, almost luscious. Pasta water and Parmesan do double duty, adding salt and depth while the creamy sauce forms.
Provided by Samantha Seneviratne
Categories Pasta Butter Onion Garlic Parmesan Cheese Parsley Kid-Friendly Dinner Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
- Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
- Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.
PASTA WITH YOGURT AND CARAMELIZED ONIONS FROM KASSOS
According to Diane Kochilas, author of The Glorious Foods of Greece, from whom I adapted this recipe, you can find this dish, Makarounes Tis Kassou, in many of the Dodecanese Islands. She says it's one of the best and easiest dishes in Greek cooking--I don't know if that's true, but I know this is delicious--sweet onions, tart yogurt, lovely texture. The key is the right yogurt--use Greek yogurt if possible, sheep's milk yogurt is the best, or use plain yogurt that you sit in a sieve and drain until it becomes lovely and thick. The only thing missing from this dish is a bit of color and I have found that adding some fresh Greek oregano or some fresh thyme does wonders both in terms of taste and presentation.
Provided by Chef Kate
Categories Greek
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 448.8, Fat 13.8, SaturatedFat 7.5, Cholesterol 94.8, Sodium 58.5, Carbohydrate 67.2, Fiber 4.5, Sugar 9.2, Protein 14.8
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