Here’s another dish I served at my last Greek Supper Club. It’s a pasta dish made in the southern Aegean islands of Kasos and Karpathos and I tried it in nearby Rhodes.
I fell in love with the simplicity of the dish whose flavour leaps beyond the ingredients listed. I love the sweet onions contrasted by tart Greek yogurt and savory Mizithra cheese (a firm whey cheese used by Greeks to top pasta).
One last word, use full fat yogurt, otherwise it will split when you heat it up. Full fat yogurt will become creamy and besides, it tastes better!
Pasta with Caramelized Onions, Greek Yogurt and Cheese
(serves 4)
1/4 cup unsalted butter
2 large onions, peeled, halved and sliced
1 Tbsp. sugar
2 Tbsp. balsamic vinegar
1 cup strained full fat yogurt
reserved pasta water
grated dry Mizithra cheese
250 gr. pasta (spaghetti, tagliatelle or papardelle)
1/4 cup chopped fresh chives
- Place the butter in a wide skillet over medium high heat. Once melted add the onions, sugar and allow to brown, stirring occasionally until browned on all sides. Now turn down the heat to medium and cover. Cook for another 15-20 minutes. Uncover, add the vinegar and simmer for another 5-10 minutes or until most of the liquid is gone and the onions are a brown and tender. Remove from the heat.
- Meanwhile, cook the pasta according to instructions. When the pasta is done, strain and reserve about 1 cup of pasta water.
- Add the yogurt into the pan with the onions and add a ladle of pasta water and stir in. Now add the cooked pasta and stir. If too thick add more pasta water and stir until desired consistency achieved.
- Divide and plate, top with cheese and garnish with chives and serve.
