Pasta with yogurt and onions
1 package tagliatelle
• 2 cups yoghurt
• 3 / 4 cup Parmesan
• 4 με 6 tablespoons olive oil
• 6 cups finely chopped onion
• 2 tomatoes
• Salt and pepper
Process
Starting boil the tagliatelle for 8 to 10 minutes until done al dente - Hellenistic "to keep the tooth.
Slice the onion and saute in olive oil. Spin tomatoes to leave the seeds and rub. Once the onion wilts, add the tomatoes, salt and pepper. Allow the sauce over low heat until it thickens.
Strain the pasta, but do not wash, not to lose their starch. Pour the yogurt on tagliatelle, mix well and serve on a platter.
Above the falls a mountain cheese, and finally the sauce with the onions.
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