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Pasta with Browned Butter, Yogurt and Herbs
This dish was inspired by a sauce traditionally spooned over manti, Turkish boiled dumplings typically filled with meat. For rich, full flavor, make sure to cook the butter until the milk solids are deeply browned. Any short, sauce-catching pasta shape works well here, even try filled pastas, such as ravioli or tortellini.
4
Servings
Tip
Don’t use tomato paste from a tube for this recipe. Tomato paste sold in tubes usually is double concentrated and will give the dish an overwhelmingly tomato-pasty flavor.
30 minutes
Ingredients
-
6
tablespoons plain whole-milk yogurt
-
1
teaspoon grated lemon zest
Directions
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01In a large bowl, stir together the yogurt, lemon zest, 2 tablespoons of the oregano, 1 teaspoon of the sumac and 1½ teaspoons salt. Set aside. In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until the pasta is al dente. Reserve ½ cup of the cooking water, then drain the pasta. Add the pasta and the cooking water to the yogurt mixture and toss to coat.
Reviews
August 28, 2022
Heavy rotation!
We love the flavor profile of this & make it often. A nice change from typical pastas with tomato-, cream-, or oil-based sauces.
July 1, 2022
Nice flavor, but HOLY SALT.
Measured everything exactly including the pasta water; and the end result was nearly inedibly salty. Please cut down the amount of salt in this recipe if you choose to make this. Really nice flavors, just totally overwhelmed by salt.
Way too much salt called for in this recipe. I would cut it way back. 1 1/2 teaspoons in the yogurt mix, 1/2 teaspoon in the sauce, 2 tablespoons in the water where you use 1/2 cup in the sauce..... if my wife and I had not been cooking individual steps we would never have added this much salt, sadly resulting disk was way too salty to eat.
Hi Robert -
We recently made the decision to switch from Diamond Crystal kosher salt to Morton's Coarse kosher salt, which have a very different grain size and, therefore, yield different amounts of salt per volume (Diamond Crystal yields about twice as much as Morton's). We are currently working our way through the recipes to change all recipes to indicate the use of Morton's, but we haven't gotten to this one yet. If you are using Morton's here, you would use half as much as indicated in the recipe, which was developed using Diamond Crystal.
Best,
The Milk Street Team
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This was absolutely delicious! I had never used yogurt, sumac or mint in a pasta sauce before, so I wasn't sure what to expect, but it's great the way it all comes together. I was a bit concerned about the amount of salt called for and by the second step I was gun-shy about adding the whole amount, so I cut it back. I will definitely make this again.