Servings: 4 to 6
When cookbook author Diane Kochilas began dressing pasta with yogurt, her intention was to adapt a classic Greek island dish that required an obscure cheese called sitaka. But, in doing so, she created a dinner of convenience that’s striking enough to serve to company. The sauce has only two components: thick yogurt and starchy, salty pasta cooking water, which together create the soothing texture of an alfredo sauce, lightened up with yogurt’s tang. But it won’t taste austere, especially once you garnish with caramelized onions and Pecorino to balance out the sweetness and salt.
This recipe is excerpted from Food52 Genius Recipes. Read our review.
There are endless ways you can fancy up this meal. Throw in spinach or chard as the pasta finishes boiling. Or blend the sauce with peas, mint, or tahini.
If not using thick, Greek yogurt, line a colander with cheesecloth and set over a bowl or in the sink. Add the yogurt and let drain for 2 hours before proceeding with the recipe. For a treat, seek out sheep’s milk yogurt for this.Reprinted with permission from Food52 Genius Recipes by Kristen Miglore, copyright © 2015. Recipe courtesy of Diane Kochilas Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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Excellent recipe as written. I can imagine adding peas or spinach or chicken for variety.
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