Caramelised onion & goats’ butter pasta

Caramelised onion & goats’ butter pasta

By
From
The Islands of Greece
Serves
2
Photographer
Steven Joyce

This simple but tasty dish is traditional on several Greek islands, although some cooks like to add thick strained yoghurt to the sauce, or use sheeps’ rather than goats’ cheese, both of which are delicious. When a chef on Rhodes told me that the trick was to cook the onions with no fat at all, until they were ‘red’, I thought something had been lost in translation, but it does work (as long you keep stirring) and results in a very intense flavour. You can use regular butter if you prefer, but goats’ butter is available in most large supermarkets.

Ingredients

Quantity Ingredient
1 onion, finely sliced
pinch fine salt
200g dried spaghetti or linguine
generous knob goats’ butter
50g grated hard goats’ cheese, or more to taste

Method

  1. Sprinkle the sliced onion with the salt, then cook over a very gentle heat, stirring very often, until they are a reddish-gold colour.
  2. When the onion is ready, cook the pasta for 1 minute less than the packet instructions suggest. Drain, then return to the pan and add the butter, onion and half the cheese. Toss thoroughly.
  3. Divide between 2 warmed bowls and serve with the rest of the cheese scattered on top.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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