Ingredients

Method

• 6 T olive oil
• 1 kg onions, peeled and sliced into rings
• Sea salt and freshly ground black pepper, to taste
• 2 garlic cloves, finely chopped
• 250 g fresh tagliatelle, cooked al dente (reserve 1⁄2 cup pasta water)
• 1⁄4 cup panko breadcrumbs
• 2 cups Woolworths double-cream yoghurt
• 1 T lemon juice
• 3⁄4 cup Parmigiano Reggiano, finely grated
• 1 T Italian parsley

Method

Ingredients

1. Heat 5 T olive oil in a large pan over a medium to high heat and add the onions. Decrease the heat to medium low and cook for 30 minutes, stirring frequently until golden and caramelised. Season with salt to taste. Add the garlic 5 minutes before the onions have caramelised and cook for a further 15 minutes.
2. Heat the remaining olive oil in a separate pan over a medium heat for 30 seconds. Remove from the heat and stir in the panko crumbs. Mix until well coated in oil. Set aside.
3. Combine the yoghurt with 1⁄4 cup pasta water and mix well. Add more pasta water if necessary. Add the lemon juice and season to taste. Toss the pasta with the yoghurt mixture.
4. Serve, sprinkled with cheese, parsley and topped with the caramelised onions and breadcrumbs.

Cook's note: An easy, creamy, Ottolenghi-inspired sauce that's a comforting midweek fallback for when the fridge is depleted (courtesy of Faye Finlay at Woolworths).

Discover more recipes like this in the great big pasta guide here.