Sunday Supper: Pasta With Yogurt and Caramelized Onions

Serves 4 to 6.

Note: Greek-style yogurt is already strained. 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 recipe. From "Genius Recipes," by Kristen Miglore.

• 5 tbsp. extra-virgin olive oil

• 6 c. coarsely chopped or sliced onions

• Sea salt

• 1 lb. tagliatelle or other pasta, preferably fresh

• 2 c. thick, strained Greek-style yogurt (see Note)

Directions

Heat olive oil in a large skillet over medium-high heat and add onions. Decrease heat to medium-low and cook, stirring frequently and seasoning with salt to taste as you go, until 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 in the water. Add the pasta and cook until soft, just past al dente. Drain pasta, reserving 1/2 cup of pasta water.

Combine yogurt with 1/4 cup pasta water and mix well. Add more of the reserved pasta water as needed to get the sauce to your desired thickness.