..or, you know, not....I suppose you could always make the sauce and omit the onions. If that's the sort of path you want to take in life. Whatev. You do you, boo.
But I highly recommend the onions.
Parmesan cheese, roasted garlic, caramelized onions...all over a big bowl of carbs!
...This might be my idea of heaven. If there are cookies for dessert than yeah, I'm definitely reaching a personal state of Nirvana with this situation. Thank you, pasta....thank you.
Caramelized Onion and Roasted Garlic Pasta
From Two Red Bowls
- 1 bulb garlic
- olive oil
- 1 tbsp. butter
- 2 cups sliced onions (about 1-2 onions)
- 1/2 cup chicken or vegetable broth, divided + more if needed
- 8-10 oz. fettuccine or tagliatelle (or whichever type of pasta you prefer--homemade or storebought)
- 1/2 cup Greek yogurt (creamier and less tart=better. I used Fage)
- ground black pepper, to taste
- Parmesan cheese, to taste
- Preheat oven to 375F degrees. Cut about 1/2 inch of the top of a bulb of garlic (so the cloves are partially exposed)--place on a small sheet of aluminum foil (which I suggest placing on a baking sheet) and drizzle the top of the garlic with a little bit of olive oil. Wrap up in the foil and bake about 45 minutes, until soft.
- Meanwhile, melt butter in a saucepan (or cast iron skillet) over medium-low heat. Add onions and stir until coated in the butter.
- Cook onions in an even layer for about 45-50 minutes, stirring occasionally-until they turn brown and sweet. Towards the end of the cook time, add 1/4 cup of the broth to help keep the onions moist and to loosen and browned bits from the pan.
- While the onions are caramelizing, bring a pot of salted water to boil and cook pasta according to directions.
- When garlic is done roasted, remove and let cool until you can comfortably handle it (about 10 minutes). Squeeze the roasted cloves out and put into a food processor or blender. Add Greek yogurt and process together until smooth. Add 1/4 cup broth to thin out (add more if needed to reach desired consistency).
- Drain pasta and then toss with the garlic-yogurt mixture and caramelized onions. Serve with black pepper and freshly grated Parmesan cheese.
- Best served fresh, but leftovers can be kept in an airtight container in the refrigerator for up to 4 days (when reheating I find it helps to add a little extra broth).
Come on over sweetie and have a bowl of pasta :)