5.26.2009

Pasta with Mint-Yogurt Sauce

Pasta with Mint-Yogurt Sauce

Another quick dish today, as I need some time to do my DB write-up for tomorrow. :) I've made this recipe some time ago using fresh mint (as I couldn't for the bejeebus find any dried one) and didn't like it at all, because every time you bite on a piece of minced mint this releases a strong, bitter aroma which only in the aftertaste turns into the familiar spear-mint taste. But the other day I chanced upon some dried nana mint in a health food store and decided to give it another go. This time the near-desaster turned into a success. The mint is not as over-powering as before and, as Tony mentions on his blog, nicely balances the sharp, raw garlic. It's also a good idea to use non-tubular pasta (Tony recommends farfalle) and to drain them well to avoid diluting the yoghurt sauce.

Pasta with Mint-Yogurt Sauce

Source: Olive Juice the blog of Tony Tahhan

Ingredients:

1 lb pasta
24 oz plain, whole milk yogurt (3/4 large container)
1 1/2 - 2 tbsp dried mint
1-2 cloves of garlic, finely minced
salt, to taste
extra-virgin olive oil, optional

Method:

Mix yogurt, garlic and mint. Set aside at room temperature. Bring water to a boil, season with plenty of salt (1-2 tbsp), and cook pasta according to instructions on the box. Once pasta is done, drain very well and mix with yogurt sauce. Season with salt to taste and drizzle with a little extra virgin olive oil.

Serves 4-6.

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