Caramelized onion & roasted garlic pasta.

Inspired by Diane Kochilas, via Food52. I used chicken broth here just because I liked the touch of depth it added, but it’s by no means necessary — just use the starchy water from boiling the pasta instead if you don’t have it on hand. You may want to add a bit of salt at the end to compensate.




  1. Preheat the oven to 375 degrees. Cut about 1/2″ off the top of the garlic bulb so that all cloves are partially exposed. Rub the cut side lightly with olive oil, then wrap the entire bulb in foil and roast for 45-50 minutes, or until cloves are very soft. The bulb should give when touched.
  2. While the garlic is roasting, melt the butter in saucepan over medium-low heat. Add the onions and stir just until well-coated in butter. Let the onions cook gently in a single layer for about 45-50 minutes, stirring every 10 minutes or so, until they turn brown, jammy, and sweet. In the last few minutes, add 1/4 cup of the chicken broth to the onions to loosen any brown bits from the bottom of the pan.
  3. Meanwhile, bring a pot of well-salted water to boil for the pasta. When the garlic bulb is done roasting, remove from oven and let cool. Squeeze the roasted garlic cloves out from the bulb and add it to a food processor or blender, then process with the Greek yogurt until smooth. Thin the resulting mixture with another 1/4 cup chicken broth.
  4. Boil the pasta according to package directions. Drain, then toss with the yogurt mixture and the caramelized onions, then add the remaining chicken broth, a few tablespoons at a time, until the sauce is thinned to your desired consistency. Serve immediately, with black pepper and shaved Parmesan on top if desired. Enjoy!