Pasta with caramelised onions and yoghurt

pasta with onions

This recipe sounds a bit weird but I promise you it’s absolutely delicious.

The first time I made it I had a rather strange conversation via twitter with the writer Diana Henry.

@DianaHenryFood Help please! Part way through your pasta with onions recipe but have realised I forgot to buy dill. What else could I use?

@DianaHenryFood PS. I also realise that this is a long shot – sure you have much better things to do on a Thursday night. I’ll go away now.

@Shelton_Zoe is that the Turkish one?

@DianaHenryFood Yes. Thanks for the reply (couldn’t fit the whole title in). 5 minutes from serving up.

@Shelton_Zoe oh dear. Too late. Not at all the same but parsley would do, or thyme. For future ref 😉

@DianaHenryFood amazing dish even without dill – thanks for the recipe. I’ll try thyme next as it’s in my garden.

@Shelton_Zoe get dill!

@DianaHenryFood Yes, of course. Golden rule – always follow the original recipe exactly first BEFORE tinkering. I’ll leave you in peace now.

I hasten to add that the next time I cooked this dish I bought dill. It was nice without, but even nicer with.

It was kind of Diana Henry to answer my stupid question but why on earth was she on twitter on a Thursday evening?

But then again why was I?

Diana Henry’s pasta with caramelised onions and yoghurt

Serves 2

  • 425g onions (about 4 medium ones), very finely sliced
  • 2 tbsp olive oil
  • 1 bay leaf
  • A 5 cm piece of cinnamon stick
  • 1 clove garlic, crushed
  • 145g tagliatelle (I probably used more than this because I’m greedy. If you want to make your own tagliatelle, here’s my tried and tested recipe)
  • 50g Greek yogurt
  • 1½ tablespoons of milk
  • 2 tablespoons of fresh dill, chopped (or thyme, or parsley, or nothing)
  • 15g butter
  • ¼ teaspoons of ground cayenne
  • finely crumbled feta to serve (I didn’t bother with this because I don’t like feta)

Put the onions in a heavy-based pan with the olive oil, bay and cinnamon. Cook over a medium heat, stirring the onions, until they start to turn golden. Then add the garlic and cook for a further two minutes.

Add a splash of water, cover the pan, turn the heat right down and leave until the onions are almost caramelised (about 35 minutes). Open the lid to check them every so often and add a little more water if they look dry.

When the onions are cooked, uncover, season with salt and pepper and boil away any excess liquid.

Cook the tagliatelle according to the packet instructions. Drain and toss it into the pot with the onions and stir in the yogurt, milk and dill.

Very quickly melt the butter in a small saucepan and add the cayenne. Cook for about 20 seconds.

Serve the pasta with the spiced butter drizzled on top (and, if you like, the feta on the side).

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