• tworedbowls says:

      October 21, 2015 at 1:16 pm

      Right?! I’m actually not sure which I was more blown away by, caramelized onions in pasta or yogurt! And thank you so much for the super kind words, Abby :):)

    • tworedbowls says:

      October 21, 2015 at 1:17 pm

      Yes! My favorite part was how incredibly easy it was 🙂 I can always use another one of those in my arsenal. Thank you so much, Kristina!

    • tworedbowls says:

      October 21, 2015 at 1:18 pm

      That’s exactly how I felt! Caramelized onions now officially belong in everything. Thanks so much, Jamie 🙂

  1. says:

    October 14, 2015 at 10:26 am

    Oh my goodness, is there anything more basic in anyone’s kitchen then onion and garlic, and yet these two backbones to any great dinner take center stage and it looks incredible! I have to add this to my winter list of dishes.

  2. says:

    October 14, 2015 at 6:29 pm

    Get in my face! I love yogurt in anything and always have it in my fridge; I absolutely cannot wait to make this. My mind is swirling with possibilities! Your photos slay me every time, Cynthia – so gorgeous. Thanks so much for this beautiful recipe!

  3. says:

    October 15, 2015 at 10:24 am

    I’ve been meaning to try this, too! My only problem is … I despise Greek yogurt. But I’ve been making coconut yogurt so I bet that would be an interesting substitute. I love your addition of roasted garlic to this. Lovely post as usual, Cynthia!

  4. says:

    October 15, 2015 at 10:30 am

    Cynthia! I made this for dinner last night and it was AMAZING! I ended up adding some parm-crusted eggplant b/c I had it and wanted to use it up. Both the mister and I agree–the whole thing was rich and flavorful in its simplicity. Thanks for sharing such a wonderful recipe!

  5. says:

    October 15, 2015 at 10:38 am

    I made the yogurt pasta a while ago and while I liked the idea, I didn’t love the end result- it was a bit too thick and not saucy enough for me. But with chicken broth and roasted garlic it sounds perfect. I may have to try it again…

  6. says:

    October 15, 2015 at 7:51 pm

    I can’t imagine anything sounding more appetizing at the moment, Cynth! And those photos — I just want to lick that saucy plate. Gaaaaahhhhhgeous. <3

  7. says:

    October 16, 2015 at 2:18 pm

    I adore roasted garlic, or garlic in general! And yes, I always go for mostly healthier alternatives with a little bit of traditional in the mix. Welcome to the semi-healthy and late 20s club! Hehe. ;))

  8. thebrickkitchen says:

    October 18, 2015 at 11:30 pm

    What a gorgeous simple pasta – and yet I can imagine that it would have incredible depth of flavour, with the slow roasted garlic and caramelised onions. Absolutely stunning photos too, as always!

  9. says:

    October 25, 2015 at 8:06 am

    We are very into simple pasta these days so I have to try this. I agree with you that Fage is the best choice for this. It’s the only Greek yogurt that I can eat. I have a weird aversion to almost all yogurt. I don’t think gagging was the plan when they created it! Probably more than you wanted to know.

  10. Jeff Winett says:

    October 25, 2015 at 11:36 am

    I made this ummmazing pasta dish during the week, and believe me, this will be on my rotation for as long as I live. With every bite, my taste buds were swooning over what felt like was a big bowl of “Lipton California Dip” pasta. Just stupendous. I feel that a good quality purchased or home made egg pasta is important here, but I suppose what pasta dish doesn’t benefit from this? My only tweak was to make the sauce much earlier in the day, including mixing in the yogurt/garlic mash. I used 1/4 cup of the chicken broth as directed, to loosen the flavor bomb bits that formed in the sauce pan. But instead of thinning the yogurt with 1/4 cup, I used 1/2 cup of the broth for the very end when I dropped the pasta into the re-warmed sauce. Thank you so much for sharing this.

  11. Anjali says:

    December 16, 2015 at 8:40 am

    Hi – I dont get greek yoghurt where I live (India), but we do set yoghurt every day at home. Could I use that? It’s not very solid and mildly tart. Else any substitutes? Thanks!

    • tworedbowls says:

      December 16, 2015 at 12:52 pm

      Hi Anjali, that sounds like it would work wonderfully! I would just use a bit less chicken (or vegetable) stock — maybe try blending just the garlic and yogurt together in Step 3, without any stock initially, then toss with the pasta and add any stock after that as needed to loosen the sauce? I’d love to hear how it goes if you try it!

  12. ML says:

    January 13, 2016 at 6:22 am

    I made this last night for my sister and her friends, and it was delicious ! I admit I was sceptical at first about the yoghurt sauce thing, but it was very creamy and not weird at all, so I’ll be making this again !

    • tworedbowls says:

      January 15, 2016 at 11:03 am

      Oh my gosh!!! That’s the BEST news, thank you so much for sharing! I was totally skeptical too 🙂 Thank you for making my day!

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