Recipe courtesy of Yumna Jawad

Spaghetti with Garlicky Yogurt Sauce

Name: Spaghetti with Garlicky Yogurt Sauce
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: arab
Ingredients: 8 ounces spaghetti; 2 tablespoons olive oil; 2 tablespoons pine nuts; 3 garlic cloves, minced; 1 cup plain whole-milk yogurt; 1 tablespoon tahini; 1/2 teaspoon salt; 2 tablespoons chopped fresh parsley

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Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

362

Total Fat

15

Saturated Fat

3

Carbohydrates

47

Dietary Fiber

2

Sugar

5

Protein

11

Cholesterol

8

Sodium

318

Total: 25 min
Active: 15 min

Macarona bi laban, an Arabic dish of cooked pasta tossed in a glossy, garlicky yogurt sauce, was kind of like our version of pasta Alfredo growing up. Some cooks pour the cold sauce right over the cooked pasta, but I like to warm everything up a bit in the pot before serving—it mellows out the minced raw garlic and creates a silky-smooth texture that clings to the pasta perfectly. You’ll note that I use plain yogurt here, not Greek, which is an intentional choice for the best texture. (If you only have the latter on hand, that’s fine, though.) You’ll also notice that I boost this recipe with a hint of tahini, which adds a gentle but satisfying savoriness that I can’t get enough of. If you’d like to bulk things up even more, try this pasta topped with a few generous spoonfuls of hashweh—it’s a very common way to enjoy it.

Ingredients

8 ounces spaghetti

2 tablespoons olive oil

2 tablespoons pine nuts

3 garlic cloves, minced

1 cup plain whole-milk yogurt

1 tablespoon tahini

1/2 teaspoon salt

2 tablespoons chopped fresh parsley

Directions

Bring a large pot of well-salted water to a boil over high heat. Cook the pasta until al dente, according to package directions. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside.
Heat the oil in a large skillet over medium heat. Add the pine nuts. Cook, stirring frequently, until fragrant and golden brown, 2 to 4 minutes. Using a slotted spoon, transfer the pine nuts into a small bowl and set aside.
Remove the skillet from the heat. Stir the garlic into the warm oil until fragrant, about 30 seconds. Add the yogurt, tahini, and salt and whisk until everything is smooth and creamy.
Add the cooked pasta and the reserved pasta water to the skillet with the sauce. Place the skillet over medium heat and cook, tossing constantly, until the sauce is thickened, glossy, and clinging to the pasta, 1 to 2 minutes longer. Scatter with the toasted pine nuts and the parsley. Serve immediately.

Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York.  All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Spaghetti with Garlicky Yogurt Sauce

Ingredients

Directions

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