A large amount of fried onions makes this refreshing Syrian pasta particularly tasty.

　　

Ingredients

serves 4

　　3 large onions, cut in half, then into thick slices

　　3–4 tablespoons extra-virgin olive oil

　　3 cloves garlic, crushed

　　14 ounces tagliatelle

　　Salt

　　1 quart plain whole-milk yogurt at room temperature

　　1 teaspoon sumac

　　

Step 1

In a large saucepan, fry the onions in the oil, covered, over very low heat, until golden, stirring every so often. Add the garlic and cook moments more, until it begins to color. Turn off the heat. Heat through when you are ready to serve.

　　

Step 2

Boil the tagliatelle in salted water until done al dente.

　　

Step 3

Beat the yogurt with a little salt. Serve the tagliatelle directly on the plates. Pour the yogurt on top and sprinkle with fried onions and a dusting of sumac.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf