A marriage between pasta and oriental cuisine. Perhaps difficult to imagine, but the result is really interesting. The recipe is very easy to do, even if not very fast and only suited for onion lovers!
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 The ingredients are few and simple. Yogurt, onions, penne, olive oil, salt and paprika. The yogurt I choose is of mixed skimmed goat’s and sheep’s milk, the taste can be a bit strong to those who are not used to it, as an alternative if you can use a more classic cow yogurt. For doses, I calculate about 100 grams of yogurt for every 100 grams of pasta. |
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 The yogurt from sheep and goats milk have the characteristic to make a kind of crust on the surface. Better to remove it, because the bits would ruin the creaminess of the sauce. Put the yogurt in a bowl and mix well with a pinch of salt, if it is too thick add a tablespoon of the pasta’s cooking water. |
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 Cut the onion into quite large pieces, about one centimeter by two. Calculate a medium-large onion per person. |
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 Put the onion to brown in plenty of olive oil over low heat, stirring often. It must caramelize without burning, which may take between 20 and 30 minutes. Meanwhile, bring the water for the pasta to boiling and add salt. |
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 When the onion begins to brown, toss the pasta and look after the onion, stirring constantly. If it starts to blacken too much, turn off the heat and don’t stop stirring, because due to the temperature of the oil, it will continue to cook for at least another minute. |
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 At the end of cooking the onion should be like in the photo at left. Sweet and crisp. |
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 Once the pasta is cooked, throw it well drained into the yogurt and mix well. |
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 Distribute the pasta on plates, give a generous sprinkling of paprika, sweet or spicy to taste, and add the onions with a little of their cooking oil. If you want you can add some grated cheese, such as pecorino or similar, but in my opinion it will ruin the subtlety of flavors. |
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