Amy Sedaris's Yogurt Spa-ghetti
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5 large onions, coarsely chopped to postage stamp size
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6 tablespoons/120ml/4flozs olive oil
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500g/1.1lbs spaghetti
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500ml/1.1lbs greek yogurt (thick)
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150g/5ozs coarsely grated sharp cheese, preferably Kefalotiri (or reggiano/feta mix)
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1/2 cup/70g/2.5ozs roasted pine nuts
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Fistful chopped parsley
Step 1 - Sauté the onions in oil on medium to low hear for about half an hour until onions are caramelised. Leave them in the pan.
Step 2 - Boil spaghetti in salted water. Drain pasta saving a half cup of pasta water. Mix yoghurt and pasta water in a bowl, then add half the cheese and all of the caramelised onions and roasted pine nuts.
Step 3 - Toss all ingredients well. Top with remaining cheese and parsley.
From Amy Sedaris' I Like You: Hospitality Under the Influence. This recipe of hers was inspired by the book The Glorious Foods of Greece by Diane Kochilas