- Todd English born (1960)
Pasta with Tomato and Greek Yogurt Sauce
- 2 Tablespoons olive oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1 Tablespoon chopped thyme
- 1/4 Cup dry white wine
- 1 yellow zucchini, diced
- 1 pint cherry tomatoes, halved
- 1 Pound angel hair pasta
- 1/2 Cup Greek yogurt
- Salt and pepper, to taste
- Baby heirloom tomatoes, halved, for garnish
The Greek yogurt in this recipe is taken out of its normal element and used not for breakfast, but for dinner. It adds a subtle tangy flavor to the fresh tomato sauce, and, as you may have guessed, creaminess. Make sure to hold off on adding the yogurt until the very end — it shouldn't be cooked in the sauce, just stirred in, because otherwise the solids will separate.
Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, and thyme, season with salt and pepper, to taste, and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the white wine, stirring and scraping up any brown bits in the pan, and reduce until fully evaporated. Next add the zucchini and continue to cook until the zucchini is soft, about 5 minutes. Add the cherry tomatoes, turn the heat to high, and cook until the tomatoes have burst and have released their liquids.
Meanwhile, bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions, about 2 minutes. Before draining, reserve 1/4 cup of the pasta liquid and add to the skillet with the onions and tomatoes. Drain the pasta and add it to a large serving bowl. Remove the fresh cherry sauce from the heat and stir in the Greek yogurt. Check seasonings. Toss with the angel hair pasta, garnish with baby heirloom tomatoes, and serve.