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Photo credit Dan Perez

Roasted Tomato and Labneh Pappardelle

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A new pasta staple.

  • Total Time: 55 minutes
  • Yield: Serves 4

Ingredients

For the roasted sheet pan tomatoes: 

  • 2 lb (6 cups) cherry tomatoes, rinsed and dried
  • 2 Tbsp extra-virgin olive oil
  • ½ tsp kosher salt + more to taste
  • ¼ tsp freshly ground black pepper

For the pappardelle: 

  • ¾ lb dried pappardelle pasta
  • 3 Tbsp extra-virgin olive oil + more for tossing the pasta
  • 3 large garlic cloves, minced
  • 1 tsp ground cumin
  • ½ tsp dried red pepper flakes
  • 1 recipe Roasted Sheet Pan Tomatoes
  • 3 Tbsp heavy cream or half-and-half
  • ½ tsp kosher salt + more to taste
  • ¼ tsp freshly ground black pepper + more to taste
  • ½ cup labneh or Greek yogurt
  • chopped fresh or dried za’atar, chopped fresh or dried oregano or marjoram, or za’atar, for serving

Instructions

  1. To roast the cherry tomatoes, preheat the oven to 425°F.
  2. Dump the tomatoes on a large rimmed baking sheet, drizzle with the olive oil, and sprinkle with the salt and pepper. Give the baking sheet a shake to coat the tomatoes. Roast until the tomatoes are shriveled and some of the juice releases onto the pan, 20-25 minutes (you don’t want to take these too far because then that juice will evaporate, and basically that juice adds the essence of tomato flavor straight from the heavens into anything it touches). Allow the tomatoes to cool, and make sure to scrape up and use the slightly jellied juices that collect on the pan.
  3. Bring a large pot of generously salted water to a boil over medium-high heat and cook the pasta until al dente, about 3 minutes. Drain the pasta, reserving ¼ cup of the pasta water, and toss the pasta in a little bit of olive oil right in the colander to keep it from sticking.
  4. Add the 3 Tbsp of the olive oil to the empty pasta pot, reduce the heat to medium-low, then add the garlic, cumin and red pepper flakes. Cook over medium heat, stirring, until the cumin is fragrant and the garlic is light golden, 2 minutes. 
  5. Add the tomatoes, cream, salt and black pepper, reduce the heat to medium-low, and warm through, 2 minutes.
  6. Add the labneh or Greek yogurt, warm through for another minute, then add the pasta and toss it in the sauce, adding a little bit of the pasta water if needed to loosen the sauce. Season with salt and pepper, divide among four bowls, and garnish with za’atar.
  • Author: Adeena Sussman
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Vegetarian