Wide ribbon pasta coated in a creamy sauce of roasted tomatoes and labaneh, spiced with cumin and finished with za'atar.
Adjust▾
🌐Translate
⋯
| prepBring a large pot of generously salted water to a boil over medium-high heat | ||||||
| 340 g dried pappardelle pasta | Cook pasta al dente, about 3 min | Drain pasta, reserve ¼ cup water, toss with oil | Toss in pasta, add pasta water to loosen | Season with salt & pepper, divide & garnish | ||
| Extra-virgin olive oil (for tossing the pasta) | ||||||
| 45 ml extra-virgin olive oil (for cooking aromatics) | Heat oil, add garlic, cumin & pepper flakes | Cook until fragrant & garlic golden, 2 min | Add tomatoes, cream, salt & pepper, warm 2 min | Stir in labaneh, warm 1 min | ||
| 3 large garlic cloves, minced | ||||||
| 1 teaspoon ground cumin | ||||||
| ½ teaspoon dried red pepper flakes | ||||||
| 600 ml roasted sheet pan tomatoes | ||||||
| 45 ml heavy cream or half-and-half | ||||||
| ½ teaspoon kosher salt, plus more to taste | ||||||
| ¼ teaspoon freshly ground black pepper, plus more to taste | ||||||
| 120 ml 4-Hour Labaneh or Greek yogurt | ||||||
| 60 ml reserved pasta water | ||||||
| Chopped fresh or dried za'atar, chopped fresh or dried oregano or marjoram, or Za'atar Spice Blend | ||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free