This is a Middle Eastern adaptation using any pasta--fusilli, elbow macaroni, penne, shells, etc. It is just as tasty eaten cold or warm, and is a quick fix for a hurry up meal. Sahtain!--to your health!
Ingredients
- pasta: 1 pack (16 ounce pack)
- butter: 1 Tbsp (optional)
- plain yogurt: 2 cups
- garlic: 4 clove (minced)
- salt: 1 tsp
- fresh parsley: 2 Tbsp (chopped)
- pine nuts: 3 Tbsp (optional)
- butter: 2 Tbsp (optional)
Metric Conversion
Stages of cooking
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Cook the pasta in a large pot of boiling salted water until al dente.
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Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
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Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
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For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.
