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Milk Street Bowtie Pasta with Tomato, Yogurt and Cumin-Spiced Butter

Pasta with Tomato, Yogurt and Cumin-Spiced Butter

4-6 Servings

20 minutes

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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)

  • cup plain whole-milk yogurt

  • Chopped fresh mint and/or dill (optional)

Directions

Pasta with Tomato, Yogurt and Cumin-Spiced Butter

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Reviews
Daniel K.

Good, but the spaghetti/buccatini version with fennel is much better!