I purchased the cookbook “Tuesday Nights” (#Ad) a few years ago and ever since, I’ve been obsessed with trying recipes throughout. It’s no surprise considering the author is Christopher Kimball – founder of Cooks Illustrated, America’s Test Kitchen and Milk Street. One particular recipe has been one of my go-to pastas when I’m having family or friends over – Pasta with Browned Butter.
What I love about this cookbook, is the spice repertoire. This cookbook really pushes you to try new spices and mix the familiar with the new. One spice that I had never tried until this cookbook, was sumac. Sumac has this dark red appearance but the flavor is anything other than dim – it’s bright, lemony and has subtle floral undertones. This spice also goes great with seafood.
The flavors of browned butter, sumac, garlic, fresh herbs like mint, and oregano just take this dish from ordinary to extraordinary. With permission from the publisher, I’m sharing this recipe and my own pictures and video tutorial to highlight this Pasta with Browned Butter.
The best part – it only takes 30 minutes to make and easily serves 4. Enjoy and be sure to check out Milk Street online. It’s become one of my favorite resources.
Ingredients:
- 6 tablespoons plain whole-milk yogurt
- 1 tsp grated lemon zest
- 3 tbsp minced fresh oregano, divided
- 2 tsp sumac, divided
- Kosher salt and ground black pepper
- 12 oz campanelle pasta
- 8 tbsp salted butter, cut into 4 pieces
- ¼ cup tomato paste
- 4 medium garlic cloves, minced
- ½ cup lightly packed fresh mint, chopped
- ½ cup lightly packed fresh flat-leaf parsley, chopped
Directions:
- In a large bowl, mix the yogurt, lemon zest, 2 tbsp oregano, 1 tsp sumac and 1 ½ tsp salt. Stir with a spoon until just mixed. Set side.
- Boil your pasta in salt water for 8-12 minutes.
- While the pasta is cooking, create your butter mixture.
- In a medium or small pan, add your 1 stick of salted butter cut into 4 pieces.
- Turn the burner on medium, and continue to stir the butter as it melts down. 3-4 minutes later, it will start to brown. Once it does, remove from heat and set off to the side.
- Add to the butter mixture, your tomato pasta, garlic, ½ tsp of salt, ½ tsp of pepper, 1 tsp sumac, 1 tbps oregano. Whisk together.
- Once the pasta is done, drain but keep 1 cup of pasta water off to the side.
- Pour the pasta into your big bowl with the yogurt mixture. Add a little of pasta water to create a light sauce.
- Add the mint and parsley into the pasta bowl. Mix up, then add the butter mixture on top. Mix up together and serve.
- I made salmon with my pasta and added sumac for the salmon seasoning. It was the perfect compliment.
- Enjoy!
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