1/2 cup extra virgin olive oil 2 medium yellow onions, finely chopped 2 cloves garlic, finely chopped 4 quarts water 1 lb whole wheat or other spaghetti 2 cups Greek yogurt, at room temperature 1 cup freshly grated kefalotiri or Parmesan cheese 1/4 tsp sea salt, plus more to taste 1/2 tsp freshly ground black pepper, plus more to taste 1/4 cup chopped fresh Italian flat-leaf parsley, for garnish
Serves 4 to 6.
Heat the olive oil in a large skillet or sauté pan set over medium-low heat. Add the onion and cook, stirring frequently, until it is translucent, about 8 to 10 minutes. Stir in the garlic and cook for 1 minute more. Remove from heat and set aside to cool slightly.
Add the water to a large pot and bring to a boil over high heat. When the water starts to boil, liberally salt it. Add the spaghetti and cook for 1 minute less than the package directions, until al dente. While the pasta is cooking, mix together the yogurt, cheese, salt, and pepper in a medium mixing bowl, making sure there are no lumps.
Drain the pasta, reserving 1 cup of the starchy cooking water. Return the hot pasta to its pot, and add the olive oil-onion mixture, tossing to combine well with spaghetti. Quickly add the yogurt mixture, making sure the spaghetti is coated. Very slowly pour in the reserved cooking water, a little at a time, until the desired consistency is reached. You probably will not need all the water.
Transfer to individual serving bowls or onto a large serving platter. Garnish with the parsley and serve immediately.
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