1. Heat 5 T olive oil in a large pan over a medium to high heat and add 1 kg peeled onions, sliced into rings. Decrease the heat to medium low and cook for 30 minutes, stirring frequently until golden and caramelised. Season with salt to taste. Add 2 cloves finely chopped garlic 5 minutes before the onions have caramelised. Cook for a further 15 minutes.
2. Heat 1 T olive oil in a separate pan over a medium heat for 30 seconds. Remove from the heat and stir in ¼ cup panko breadcrumbs. Mix until well coated in oil. Set aside.
3. Cook 250 g fresh tagliatelle until cooked al dente. Reserve the water.
4. Combine 2 cups double-cream plain yoghurt with ¼ cup of the pasta water and mix well. Add more pasta water if necessary. Add 1 T lemon juice and season with sea salt and freshly ground black pepper. Toss the cooked pasta with the yoghurt mixture.
5. Serve sprinkled with ¾ cup finely grated Parmigiano Reggiano, 1 T roughly chopped Italian parsley and top with the caramelised onions and breadcrumbs.
This is just one of the many ways yoghurt can become your new best cooking friend. If you’re not already in love with Woolies’ yoghurt, you should be. Thick, creamy and mild, it contains live bifidobacterium cultures, which contribute to a healthy digestive system, and is made without any added preservatives. Oh, and it now contains reduced sugar (and the fruit varieties contain 16% more fruit). Stock up!
So delicious! I added a bit of balsamic vinegar to caramelize the onions a bit more