Middle Eastern-Style Pasta with Roasted Broccoli & Brown Butter-Tomato Sauce

Middle Eastern-Style Pasta

with Roasted Broccoli & Brown Butter-Tomato Sauce

25 MIN
2 Servings
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From the Test Kitchen

This unique pasta is inspired by manti, a Turkish dumpling dish which pairs two vibrant sauces: creamy garlic and brown butter-tomato, which you’ll stir together here to coat ribbons of wavy mafalda. Tender bites of broccoli and crunchy almonds finish it all with hearty, contrasting texture.

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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Middle Eastern-Style Pasta with Roasted Broccoli & Brown Butter-Tomato Sauce
Title
time-saving
tips & techniques
Tomato Sauce
Mafalda Pasta
How To: Peel Garlic
Broccoli
Garlic
Almonds
Butter
Za'atar
Tomato Paste
Heavy Cream
How To: Hold a Chef's Knife
Labneh Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem. Cut the broccoli into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the za’atar. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the pasta:
2 Cook the pasta:

While the broccoli roasts, add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

Prepare the remaining ingredients & make the cream sauce:
3 Prepare the remaining ingredients & make the cream sauce:

While the pasta cooks, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the almonds. In a bowl, whisk together the labneh, cream (shaking the bottle before opening), and as much of the garlic paste as you’d like. Season with salt and pepper.

Make the brown butter-tomato sauce:
4 Make the brown butter-tomato sauce:

In a medium pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the tomato sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened. Turn off the heat.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of brown-butter tomato sauce, add the cooked pasta and reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. Turn off the heat. Stir in the cream sauce. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with as much of the remaining za’atar as you’d like. Top with the roasted broccoli and chopped almonds. Enjoy! 

Tips from Home Chefs

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Middle Eastern-Style Pasta

Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem. Cut the broccoli into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the za’atar. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the pasta:

While the broccoli roasts, add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Prepare the remaining ingredients & make the cream sauce:
3 Prepare the remaining ingredients & make the cream sauce:

While the pasta cooks, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the almonds. In a bowl, whisk together the labneh, cream (shaking the bottle before opening), and as much of the garlic paste as you’d like. Season with salt and pepper.

4 Make the brown butter-tomato sauce:

In a medium pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the tomato sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened. Turn off the heat.

Make the brown butter-tomato sauce:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of brown-butter tomato sauce, add the cooked pasta and reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. Turn off the heat. Stir in the cream sauce. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with as much of the remaining za’atar as you’d like. Top with the roasted broccoli and chopped almonds. Enjoy! 

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