"This is one of the first things I ever learned to make for myself because it's really easy. It comes together really quickly. So first things first, I'm going to cook my spaghetti. Now we're going to fry our garlic. All right, so my cloves are golden. I'm going to add pasta water. Break that up. Look at how pretty that looks."
"Now I'm going to add my spaghetti back into the pot. Really get it coated in that garlicky olive oil. And I'm going to add my labneh. Let the labneh melt into the spaghetti. It already looks really luscious. And now we plate. I like topping it with za'atar. Make it rain as if it were Parmesan cheese. A little drizzle of olive oil. That's amazing."
Labneh melts into hot spaghetti to create a creamy, tangy sauce resembling Alfredo but brighter. The recipe begins by cooking spaghetti and frying garlic in olive oil until cloves are golden. Pasta water is added and broken up to form an emulsion, then the spaghetti returns to the pot to be coated thoroughly. Labneh is stirred in to melt and lend a luscious, velvety texture. The dish is finished with a generous sprinkle of za'atar and a drizzle of olive oil, offering herbaceous, savory notes that lift the creamy richness.
Read at www.nytimes.com
Unable to calculate read time
Collection
[
|
...
]