Roasted Tomato and Yogurt Pappardelle

Prep Time: 45 minutes
Cook Time: 10 minutes
Serves: 4

Pappardelle is wide and flat, which makes it a great canvas for homemade sauces like yogurt and roasted tomatoes. This pasta is both sweet and tart and the tomatoes paired with the Za’atar add nutty, salty flavors and elevate the basic ingredients in this simple, yet delicious pasta.

Pasta Ingredients

• ¾ pound dried pappardelle pasta, use the Egg Yolk Dough to make fresh noodles or use 12 ounces of boxed, store-bought noodles

• 3 tablespoons extra-virgin olive oil, plus more for tossing pasta

• 3 large garlic cloves, minced

• 1 teaspoon ground cumin

• ½ teaspoon dried red pepper flakes

• 1 recipe of Roasted Sheet Pan Cherry Tomatoes (2 ½ cups roasted tomatoes) 

• 3 tablespoons heavy cream or half-and-half

• ½ teaspoon fine sea salt, plus more to taste

• ¼ teaspoon freshly ground black pepper, plus more to taste

• ½ cup non-fat Greek yogurt

• Za’atar spice blend, for serving

• fresh thyme, parsley and oregano, chopped, for serving

Roasted Tomato Ingredients

• 2 pounds (6 cups) cherry tomatoes, rinsed and dried

• 2 tablespoons extra-virgin olive oil

• ½ teaspoon coarse kosher salt, plus more to taste

• ¼ teaspoon freshly ground black pepper

Roasted Tomato Preparation

1. Preheat oven to 425° degrees F.

2. Dump the tomatoes on a large, rimmed baking sheet, drizzle with olive oil, and sprinkle with coarse kosher salt and pepper.

3. Give the baking sheet a shake to coat the tomatoes. Roast until tomatoes are shriveled and juices release onto the pan, 20 to 25 minutes. (Don’t overcook or the juice will evaporate)

4. Allow the tomatoes to cool. To serve, scrape up tomatoes and slightly jellied juices that collect on the pan.

Pasta Preparation

1. Bring a large pot of salted water to boil over medium-high heat and cook pasta until al dente, about 3 minutes.

2. Drain the pasta, reserving ¼ cup of the pasta water, and toss the pasta in a little bit of olive oil to keep from sticking.

3. Add 3 tablespoons of the olive oil to the empty pasta pot, reduce the heat to medium-low, then add the garlic, cumin, and red pepper flakes.

4. Cook over medium heat, stirring until the cumin is fragrant and the garlic is lightly golden about 2 minutes.

5. Add the Roasted Sheet Pan Tomatoes, cream, salt, and black pepper, reduce heat to medium-low, and warm through about 2 minutes.

6. Add the yogurt, warm through another minute, then add the pasta and toss, adding a little bit of pasta water if needed to loosen the sauce.

7. Season with fine sea salt and pepper, divide among bowls and garnish with Za’atar and chopped spices.

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