While any type of pasta can be used for this dish, it pairs best with spaghetti, linguine, or something similar. Also best with 2% fat creamy Greek yogurt or whole milk. If you don’t have kefalotiri on hand, use grated parmesan or romano (2 cups).
Greek pasta with yogurt
– 1/2 cup Greek olive oil
– 1 large yellow onion, chopped
– 2 garlic cloves, minced
– Water to fill the pot
– 1 pound pasta, such as spaghetti or linguine (choose gluten-free pasta if you’re on a gluten-free diet)
– 2 cups Greek yogurt at room temperature
– Sea salt
– Black pepper
– 2 cups grated Kefalotiri or Romano cheese
– 1/4 cup chopped fresh parsley – for garnish
Add olive oil to a skillet and heat over medium heat for one minute. Add the onion and increase the heat to medium-high. Saute the onion for about five minutes or until it starts to soften. Add garlic and fry for another minute.
Turn off and set the mixture aside.
Fill a large saucepan with water. Cover the pot and bring the water to a boil over high heat. When the water boils, open the pot and reduce the heat to medium. Add the pasta and cook for ten minutes or until the dough is “Al dente“. When you’re done cooking, reserve about 1 cup of pasta water, then drain the remaining spaghetti into a colander.
Place the skillet with the onion mixture over medium heat and add the yogurt. Mix well and cook for two minutes. Add sea salt and pepper and cook for another minute. Add the pasta directly to the pan and stir well to coat the pasta with the yogurt.
If the sauce is too thick, add some of the pasta water.
Turn off the fire. Sprinkle pasta with cheese and stir. Add parsley and serve immediately.