Pasta with Browned Butter, Yogurt and Herbs

By KDHarmon

Ingredients

• 6 6 6 Tbl plain whole-milk yogurt
• 1 1 1 tsp grated lemon zest
• 3 3 3 Tbl minced oregano, divided
• 2 2 2 tsp sumac, divided
• 1.5 1.5 1.5 tsp kosher salt
• 12 12 12 oz campanelle pasta
• 1/4 1/4 1/4 C tomato paste
• 8 8 8 Tlb salted butter
• 4 4 4 garlic cloves, minced
• 1/2 1/2 1/2 C fresh mint, chopped
• 1/2 1/2 1/2 C flat leaf parsley, choppped

Preparation

Step 1

In a large bowl, stir yogurt, lemon zest, 2 Tbl oregano, 1 tsp sumac and 1.5 tsp kosher salt.

Cook pasta until al dente. Reserve 1/2 Cup of the cooking water.

Add pasta and cooking water to yogurt mixture and toss.

In medium skillet over medium heat, melt butter, swirling pan until milk solids at the bottom are deep golden brown, 4-5 minutes.

Off the heat, whisk in tomato paste, garlic, 1 Tbl minced fresh oregano, 1 tsp sumac and 1/2 tsp each salt and pepper. The mixture will appear slightly broken. Stir all but 2 Tbl of the mixture into the pasta, along with mint and parsley leaves.

Season with salt and pepper, then drizzle with remaining tomato-butter mixture.