Pasta with Tomato, Yogurt and Cumin-Spiced Butter

• 份量: 6 servings
• 总时间: 20 minutes

配料

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 (or substitute 1/2 teaspoon ground cumin)

1 teaspoon Aleppo pepper (see headnote) (can substitute with ½ teaspoon sweet paprika + ¼ teaspoon cayenne + small pinch of salt and sugar)

½ teaspoon dried mint

6 ounce can tomato paste (⅔ cup)

⅔ cup plain whole-milk yogurt

Chopped fresh mint and/or dill (optional)

步骤

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.

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.

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).

备注

Can substitute 1/2 teaspoon ground cumin but add it after the garlic has browned