Za’atar and Labneh Spaghetti
A creamy, tangy spaghetti dish with Middle Eastern flavors, perfect for a quick weeknight meal.
30m4Servings
Nutrition
535kcal
20gProtein
67gCarbs
20gFat
Ingredients
Kosher Salt
To taste
to taste
Spaghetti
12 ounces
Olive Oil
plus more for drizzling
⅓ cup
Garlic Cloves
6 cloves
Labneh
8 ounces
Za’atar
½ cup
Instructions
1Cook the Pasta
10m
10mBoil Water
Over high heat, bring a large pot of generously salted water to a boil.
Cook Spaghetti
Add spaghetti to the boiling water and cook 1 minute less than package instructions, or until it has a very tiny dry core when cut in half. Reserve 2 cups of pasta water, then drain the pasta.
2Make the Sauce
15m
15mSauté Garlic
Return the empty pot to medium-high heat. Add the olive oil and thinly sliced garlic. Cook, stirring frequently, until the garlic turns a light brown, about 2 to 4 minutes.
Emulsify Sauce Base
Add the cooked spaghetti and 1 cup of the reserved pasta water to the pot. Simmer, stirring, until the pasta, pasta water, and oil emulsify into a thick, starchy sauce.
Add Labneh
Turn the heat down to low. Add the labneh and stir vigorously until the sauce is emulsified and the spaghetti is evenly coated. Do not let the sauce boil, as it will separate. If the sauce breaks, add splashes of pasta water and stir over low heat until it comes back together.
3Serve
5m
5mPlate and Garnish
Divide the pasta among 4 bowls. Top generously with za’atar and a hefty drizzle of olive oil. Serve immediately.
Tips
If the sauce tightens up after sitting, stir in a little reserved pasta water over low heat to loosen it.
Ensure the labneh does not boil, as this can cause it to break and become grainy.
Use a good quality olive oil for drizzling, as its flavor will be prominent.