The pasta, cooked al dente, is tossed gently in creamy, tangy yogurt, creating a luscious sauce that ties all elements together with silky smoothness and bright notes. This dish is a celebration of simple ingredients transformed into a wholesome, aromatic, and comforting meal that delights the senses.

Ingredients

• 12 oz  any pasta (penne or orecchiette works beautifully)
• 1 ½ cups thick Greek yogurt (room temperature)
• 3 large garlic cloves, finely grated or smashed to a paste
• ½ cup extra virgin olive oil
• 1 tsp dried mint (heaping)
• 1 tsp Aleppo pepper (or mild chili flakes)
• 1 tsp sumac (plus extra for garnish)
• ½ cup walnuts, coarsely chopped (will be replacing with sunflower seeds)
• Salt, to taste
• Fresh lemon zest (optional, but elevates the dish)

Step-by-Step Recip

1. Boil the Pasta:
   • Cook pasta in salted water until al dente. Reserve ½ cup pasta water.
2. Prepare the Yogurt-Garlic Sauce:
   • In a large bowl, mix yogurt with garlic, a pinch of salt, and a spoonful of warm pasta water to loosen. (This prevents curdling when tossing with hot pasta.)
3. Infuse the Olive Oil:
   • Heat olive oil gently in a small pan.
   • Add dried mint, Aleppo pepper, and a pinch of sumac. Let it sizzle just until aromatic (about 30 seconds). Remove from heat—this is your flavor bomb oil.
4. Roast the nuts:
   • In a separate dry pan, toast the until golden and fragrant. Toss with a pinch of salt and sumac while warm.
5. Bring It All Together:
   • Toss the drained pasta with the yogurt-garlic sauce. Add a splash of pasta water if needed to make it creamy.
   • Pour the hot olive oil with spices over the pasta—watch it sizzle dramatically.
   • Sprinkle with roasted walnuts, extra sumac, and a drizzle of more olive oil.
6. Optional Finish:
   • Grate fresh lemon zest on top and sprinkle more Aleppo pepper.