created: 2004-10-18 05:23:48
This is from "The Glorious Foods of Greece" by Diane Kochilas (thanks sarahjane). It's really easy, and we usually have the ingredients around even when we're long overdue to go grocery shopping.
1 lb. tagliatelle or penne 2 cups yogurt (preferably Greek yogurt or drained yogurt) 1/2 to 1 cup coarsely grated parmesan cheese 4-6 Tbs extra-virgin olive oil 6 cups coarsely chopped onion Heat the olive oil in a large, heavy non-stick skillet over medium-high heat and add the onion. Reduce the heat to medium-low and cook, stirring frequently, until the onions are soft and golden brown, 20 to 30 minutes. Bring a pot of salted water to a boil and cook the pasta,. Combine the yogurt and 1/2 cup of the cooking water and mix well. Drain the pasta and toss with the yogurt mixture. Serve on plates & top with the onions and cheese. [We sometimes throw in some parsley or other fresh herbs, to add some green.]