Honey Roasted Tomato and Labaneh Pappardelle

What You’ll Need:

For the Pasta

1lbs Dried Pappardelle Pasta

3 Tbsp Olive Oil

4 Garlic Cloves, Minced

1 Tsp Ground Cumin

½ Tsp Red Pepper Flake

1 Full Recipe of Roasted Za’atar Cherry Tomatoes

3 Tbsp Half and Half

½ Tsp Kosher Salt

½ Tsp Fresh Ground Black Pepper

½ Cup Labaneh or Greek Yogurt

1 Tbsp Za’atar Spice Blend (my favorite is this)

1 Tbsp Harissa (my favorite is this)

For the Tomatoes

2 Lbs Cherry Tomatoes

2 Tbsp Olive Oil

2 Tbsp Dison Mustard

2 Tbsp Honey

2 Tbsp Balsalmic Vinegar

2 Tbsp Za’atar Spice Blend

What You’ll Do:

To Make the Tomatoes:

  1. Preheat oven to 425 degrees.
  2. Lay the tomatoes onto a large sheet pan and mix with the oil, mustard, honey, vinegar and Za’atar until thoroughly mixed.
  3. Place in oven for 20-25 minutes or until the tomatoes are blistered and beginning to pop open.

To Make the Pasta

  1. Place a large pot of water over high heat and bring to a boil.
  2. Cook pasta until al dente, drain and drizzle with olive oil to avoid sticking.
  3. Return pasta pot to stove over medium heat and add the olive oil.
  4. Add garlic, cumin and red pepper and cook until fragrant and slightly brown… about 1-2 minutes.
  5. Add the tomatoes and all the juices from the sheet pan then slowly add the half-and-half.
  6. Salt the mixture and then add the Labaneh and heat until the mixture is warmed through… about 5 minutes.
  7. Add the pasta and sprinkle with the Za’atar and Harissa then toss until the pasta is fully coated and warmed through.

To Serve:

  1. Garnish with sliced green onion and dill then serve.
  2. Enjoy!!

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