Pasta With Yogurt And Caramelized Onions

• 2 cups sheep's-milk yogurt
• 5 tablespoons extra-virgin olive oil
• 6 cups coarsely chopped onions
• Sea salt
• 1 pound tagliatelle
• 1 cup coarsely grated kefalotyri cheese, or pecorino Romano

1. Line a colander with cheesecloth and set over a bowl or in the sink.
2. Add the yogurt and let drain for 2 hours.
3. Heat the olive oil in a large nonstick skillet over medium-high heat and add the onions.
4. Reduce the heat to medium low and cook, stirring frequently, until the onions are soft and golden brown, 20 to 30 minutes.
5. Meanwhile, fill a large pot with water and bring to a boil.
6. As the water heats, add enough salt so that you can taste it.
7. Add the pasta and cook until soft, not al dente.
8. Combine the drained yogurt with 1/2 cup cooking water and mix well.
9. Drain the pasta and toss with the yogurt mixture.
10. Divide the pasta among 4 bowls.
11. Sprinkle generously with cheese and top with caramelized onions and their juices.

milk, extravirgin olive oil, onions, salt, tagliatelle, kefalotyri cheese

Taken from cooking.nytimes.com/recipes/9405 (may not work)