Pasta with Tomato, Yogurt and Cumin-Spiced Butter
- Makes4-6 servings
- Cook Time20 minutes
- 2
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.
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.
Step 1
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.
Step 2
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.
Step 3
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).
