Tagliatelle with Yogurt and Fried Onions

By garciamoss

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Ingredients

• 1/2 cup olive oil
• 8 cloves garlic, finely chopped
• 4 large yellow onions, sliced 1/4” thick
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground coriander
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. ground cardamom
• Zest and juice of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• 14 oz. dried tagliatelle or fettuccine
• 4 cups plain full-fat yogurt, room temperature
• 3 tbsp. thinly sliced parsley
• 2 tbsp. thinly sliced mint
• 2 tsp. sumac

Preparation

Step 1

1. Heat ⅓ cup oil in a 6-qt. saucepan over medium heat. Add garlic and onions; cook, stirring occasionally, until slightly caramelized, 30–35 minutes. Stir in cinnamon, coriander, nutmeg, cardamom, lemon zest and juice, salt, and pepper; set aside.

2. Bring a large pot of salted water to a boil; cook tagliatelle until al dente, about 7 minutes. Drain pasta and divide between 6 serving bowls. Top with garlic-onion mixture, yogurt, parsley, mint, sumac, salt, and pepper; drizzle with remaining oil.