Roasted Tomato and Labaneh Pappardelle

Name: Roasted Tomato and Labaneh Pappardelle
Ingredients: ¾ pound dried pappardelle pasta; 3 tablespoons extra-virgin olive oil, plus more for tossing the pasta; 3 large garlic cloves, minced; 1 teaspoon ground cumin; ½ teaspoon dried red pepper flakes; 1 recipe Roasted Sheet Pan Tomatoes (2½ cups roasted tomatoes); 3 tablespoons heavy cream or half-and-half; ½ teaspoon kosher salt, plus more to taste; ¼ teaspoon freshly ground black pepper, plus more to taste; ½ cup 4-Hour Labaneh or Greek yogurt; Chopped fresh or dried za’atar, chopped fresh or dried oregano or marjoram, or Za’atar Spice Blend

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When labaneh is combined with roasted tomatoes, a new staple pasta sauce is born. The sweet and the tart mix together to cloak every bite of al dente pappardell

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Ingredients

¾ pound dried pappardelle pasta
3 tablespoons extra-virgin olive oil, plus more for tossing the pasta
3 large garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon dried red pepper flakes
1 recipe Roasted Sheet Pan Tomatoes (2½ cups roasted tomatoes)
3 tablespoons heavy cream or half-and-half
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
½ cup 4-Hour Labaneh or Greek yogurt
Chopped fresh or dried za’atar, chopped fresh or dried oregano or marjoram, or Za’atar Spice Blend