Yogurt and pasta go together. I know it sounds strange. And as someone who isn’t a fan of eating plain yogurt, I admit I wasn’t sure about this one.
This recipe from @ottolenghi much like all his recipes just dance around on your palate. The yogurt sauce is tangy, the shatta (spicy pickled tomatoes) adds brightness and cuts through the richness of the sauce, and the crispy garlic adds a fun textural sweetness. There are a few components to this dish, but truly it’s worth the extra steps.
Toss butternut squash and onions in oil and s&p and roast on 450 for about 30 minutes. For the shatta, I used a quick hack with canned tomatoes, apple cider vinegar, olive oil and chilies pulsed in a blend. The sauce combines 2 1/4 cups of full fat Greek yogurt (@chobani is my favorite, other styles yogurts won’t work in this recipe), combined with 1 1/4 teaspoon cumin powder (extra credit points if you toast and grind them fresh), 2 egg yolks, 1 1/2 teaspoon of cornstarch and a tablespoon of olive oil. Meanwhile thinly slice a few garlic cloves and cook over medium heat until they’re crispy. Cook the sauce down for about 15 mins on medium low until the sauce thickens up, then add in your pasta and about a 1/2 cup of pasta water to loosen the sauce. Salt to your liking and top with squash, shatta, parsley and garlic.
