Pasta with Tomato, Yogurt and Cumin-Spiced Butter

Name: Pasta with Tomato, Yogurt and Cumin-Spiced Butter
Cook time: 20 min
Total time: 20 min
Yield: 4-6 Servings
Ingredients: 1 pound penne rigate or rigatoni pasta; Kosher salt and ground black pepper; 3 tablespoons salted butter, cut into 3 pieces; 4 medium garlic cloves, smashed and peeled; 1 teaspoon cumin seeds; 1 teaspoon Aleppo pepper (see headnote); ½ teaspoon dried mint; 6 ounce can tomato paste (⅔ cup); ⅔ cup plain whole-milk yogurt; Chopped fresh mint and/or dill (optional)

By Courtney Hill

4-6 Servings

20 minutes

Free

This recipe is free for a limited time. 12 WEEKS FOR $1 TO ACCESS EVERY MILK STREET RECIPE. Learn More.

The sauce for this pasta dish was inspired by the tomato and yogurt sauces that are often the finishing touches on dumplings called manti (or mantu) from Afghanistan, Turkey and Central Asia. Aleppo pepper is a coarsely ground red pepper with an earthy, subtly sweet and smoky flavor with notes of cumin. Look for it in well-stocked supermarkets, spice shops or Middle Eastern grocery stores. If it’s not available, use ¾ teaspoon smoked paprika; the flavor profile will be a little different but still delicious.

4-6

Servings

Tip

Don’t use Greek yogurt in this recipe. Its thick consistency will make the pasta dry and pasty. Also, don’t use a nonfat or low-fat yogurt, which are too lean in flavor.

20 minutes

1 pound penne rigate or rigatoni pasta

Kosher salt and ground black pepper

3 tablespoons salted butter, cut into 3 pieces

4 medium garlic cloves, smashed and peeled

1 teaspoon cumin seeds

1 teaspoon Aleppo pepper (see headnote)

½ teaspoon dried mint

6 ounce can tomato paste (⅔ cup)

⅔ cup plain whole-milk yogurt

Chopped fresh mint and/or dill (optional)

Ingredients

1

pound penne rigate or rigatoni pasta
Kosher salt and ground black pepper
3

tablespoons salted butter, cut into 3 pieces
4

medium garlic cloves, smashed and peeled
1

teaspoon cumin seeds
1

teaspoon Aleppo pepper (see headnote)
½

teaspoon dried mint
6

ounce can tomato paste (⅔ cup)
⅔

cup plain whole-milk yogurt
Chopped fresh mint and/or dill (optional)

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Directions

01

In a Dutch oven, bring 4 quarts water to a boil. Stir in the pasta and 2 tablespoons salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain and set aside.
02

In the same pot over medium-high, melt the butter. Add the garlic and cumin seeds; cook, stirring often, until the garlic begins to brown, about 2 minutes. Add the Aleppo pepper and mint, then cook, stirring constantly, until fragrant, about 20 seconds. Add the tomato paste and ½ teaspoon salt; cook, stirring often, until the paste browns and slightly sticks to the pot, 1 to 3 minutes. Add 1 cup of the reserved pasta water and scrape up the browned bits, then add the pasta and cook over medium-low, tossing to coat the noodles, until the pasta is al dente, about another 2 minutes.
03

Off heat, stir in the yogurt, adding more pasta water as needed so the pasta is silky and lightly sauced. Taste and season with salt and black pepper. Serve sprinkled with mint (if using).