Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon 导航搜索图标 Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon 打印图标 Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标

Pasta with Yogurt and Caramelized Onions

James Ransom

Servings:4 to 6

When cookbook author Diane Kochilas began dressing pasta with yogurt, her intention was to adapt a classic Greek island dish that required an obscure cheese calledsitaka. But, in doing so, she created a dinner of convenience that’s striking enough to serve to company. The sauce has only two components: thick yogurt and starchy, salty pasta cooking water, which together create the soothing texture of an alfredo sauce, lightened up with yogurt’s tang. But it won’t taste austere, especially once you garnish with caramelized onions and Pecorino to balance out the sweetness and salt.

This recipe is excerpted fromFood52 Genius Recipes. Read ourreview.


  • 5 Tbs. extra-virgin olive oil
  • 6 cups coarsely chopped or sliced onions
  • Sea salt
  • 1 lb. tagliatelle or other fresh pasta
  • 2 cups thick, strained Greek-style yogurt (see note below)
  • 1 cup coarsely grated kefalotyri or Pecorino Romano 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 salt to taste as you go, until the onions are soft and golden brown, 20 to 30 minutes.
  • 与此同时,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 of the pasta water. Combine the yogurt with 1/4 cup cooking water and 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.

There are endless ways you can fancy up this meal. Throw in spinach or chard as the pasta finishes boiling. Or blend the sauce with peas, mint, or tahini.


If not using thick, Greek yogurt, line a colander with cheesecloth and set over a bowl or in the sink. Add the yogurt and let drain for 2 hours before proceeding with the recipe. For a treat, seek out sheep’s milk yogurt for this.Reprinted with permission fromFood52 Genius Recipesby Kristen Miglore, copyright © 2015. Recipe courtesy of Diane Kochilas Published by Ten Speed Press, an imprint of Penguin Random House LLC.


Rate or Review

Reviews (1 review)

  • MeredithK| 05/01/2020

    Excellent recipe as written. I can imagine adding peas or spinach or chicken for variety.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
andsave up to 50%

Already a subscriber?Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial