This is comfort food at its best. Very simple. Very easy to make. Great flavours, and something to give you a hug in food form. Serves 2.
- 3 tbsp olive oil or rapeseed oil
- 300g chopped red onions
- 2 tsp balsamic vinegar
- 1 tsp brown sugar
- 225g Greek yoghurt
- 50g parmesan
- 225g fresh tagliatelle
Heat the oil in a large frying pan on a medium-high heat. When it’s hot, add in the onions and stir through to make sure they’re properly coated. Turn down the heat to medium-low and cook the onions, turning them every couple of minutes. After 15 minutes add in the balsamic vinegar and sugar. Cook for another 10-15 minutes until a golden purple colour.
Cook the pasta as per the pack instructions (or your own, if you’ve made it) in salted water.
Drain the pasta once cooked to al dente, keeping back about 50-60ml of the pasta water.
Mix the yoghurt with about half of your pasta water, it should loosen a little but not become too runny. Toss the tagliatelle and yoghurt mixture. Add more of the pasta water if you want the sauce thinner.
Serve by putting the pasta in a bowl, add the onions and their juices on top and then grate the cheese over the whole bowl.
Keywords: Greek yoghurt pasta