Wednesday, January 15, 2014

Recipe: Pasta with yogurt and eggs

I know this sounds weird, but it tasted oh-so-good.


1 box medium shells pasta (12 oz.)
1 tbsp butter
1 tsp oil
1/2 red onion, chopped
2 tbsp smashed garlic
3 eggs (fried separately)
Few grape tomatoes (halved)
1/2 cup greek yogurt
2 tsp crushed chill flakes
2 tsp Goya Adobo seasoning
1 tsp black pepper
Salt to taste

Boil pasta according to directions on package. Drain and cool. In a large pan, add butter and oil together (to prevent the butter from burning). Add the onion and caramelize. Add the smashed garlic. Add the grape tomatoes. Crumble in the fried eggs. Follow with the crushed chill flakes, adobo seasoning, black pepper and salt. Add the pasta and greek yogurt together. Mix to combine well. Cover and let it sit on medium flame for 15 minutes. Turn down the heat and check for taste, by now the tanginess of the yogurt should have subsided and you are left with a creamy sauce. Delicious!

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