Pasta with Browned Butter, Yogurt and Herbs

• 份量: 4 servings
• 总时间: 30 minutes

配料

6 tablespoons plain whole-milk yogurt

1 teaspoon grated lemon zest

3 tablespoons minced fresh oregano, divided

2 teaspoons sumac, divided (can substitute with ground sour grape)

Kosher salt and ground black pepper

12 ounces campanelle pasta or other short pasta

8 tablespoons (1 stick) salted butter, cut into 4 pieces

1/4 cup tomato paste

4 medium garlic cloves, minced

1/2 cup fresh mint, chopped

1/2 cup fresh flat-leaf parsley leaves, chopped

步骤

In 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.

Meanwhile, in a 10-inch skillet over medium, melt the butter. Continue to cook, swirling the pan, until the milk solids at the bottom are deep golden brown and the butter has the aroma of toasted nuts, 4 to 5 minutes. Remove from the heat and whisk in the tomato paste, garlic, ½ teaspoon each salt and pepper, the remaining 1 tablespoon oregano and the remaining 1 teaspoon sumac. The mixture will appear slightly broken.

Add the mint, parsley and all but 2 tablespoons of the butter mixture to the pasta and toss to combine. Taste and season with salt and pepper. Transfer to a serving bowl and drizzle with the remaining butter mixture and sprinkle with additional pepper.