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Pasta with Tomato, Yogurt and Cumin-Spiced Butter
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
Ingredients
-
1
pound penne rigate or rigatoni pasta
-
Kosher salt and ground black pepper
Directions
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01In 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.
Pardon the interruption
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December 22, 2023
Delicious!
This is a quick and delicious pasta with a unique flavor profile. Nice umami!
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Good, but the spaghetti/buccatini version with fennel is much better!