Pasta with caramelized onions, paprika and yoghurt

Yoghurt in Greek cuisine has been used for ages and in many different ways. Here is a traditional recipe with very simple ingredients and a very simple way of cooking but with a delicious result. A recipe that mainly comes from up North Greece but, with a few variations, it can be found in other areas as well. In some areas we find the recipe cooked with "Hylopites", the Greek "egg noodles" . Others though insist that the recipe goes better with any type of tubular pasta (like macaroni, penne etc)

Adapted from the TV cooking programme "Nistiko Arkoudi"

Ingredients (for 5 people):
500gr. thick tubular pasta (or bucatini)
2 large onions, thinly sliced
1/2 tea-cup of olive oil
1 tbsp of sweet paprika
1 tsp of cayen pepper
500gr. of strained Greek yoghurt, at room temperature
1 tbsp of flat-leaf parsley, finely chopped (optional)
1½ tea-cup of Greek Kefalotyri cheese, grated (or other similar hard and salted cheese, but not parmesan)

Method:
In a heavy bottomed frying pan warm the oil on low heat and gently sauté the onions for about 8 minutes until they caramelize and get a golden brown colour. Towards the end, dust with the paprika and the cayen pepper and stir well with a wooden spoon.

In the meantime boil the pasta according to the packet instructions and drain in a colander without rinsing with any water.

Transfer the warm pasta back into the pot that it was boiled in and add the yoghurt. Stir well with a wooden spoon and then add the caramelized onions, sprinkle with the parsley and the grated cheese. Stir gently and serve immediately on warm plates.

You can save some of the onions if you want to garnish on top.