12
ar
1/3
6
1
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ar
ar
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oz
c
cl
c
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Pasta, long (1)
Salt (2)
Olive Oil ExtV
Garlic
Lebneh (3)
-- Garnish
Olive Oil
Za'atar (4)
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Prep - (20 min)
- Crush GARLIC and chop fine.
Run - (20 min)
- Prepare your salted water (see Salt). Bring to
a boil over high heat and stir in PASTA. Boil until Pasta is
still not quite cooked. It should still be a bit stiff in the
center Drain reserving the cooking water. Sir in a dash of
Olive Oil to keep the pasta from sticking together.
- Dry the Pasta Cooking Pot. Stir in 1/3 cup Olive Oil and
the Garlic. Fry stirring until Garlic is golden brown.
- Return Pasta to the pot. Stir in 1 cup of the Pasta Water.
Hold at a high simmer, stirring often, until the Pasta Water and Olive Oil
form a lightly thickened emulsion.
- Turn the heat to low. Stir in Labneh and cook stirring vigorously
until a smooth sauce has formed and coated the Pasta. Hold the
temperature below boiling or the emulsion may break (see
Repair).
- Divide the Pasta into bowls and drizzle each with Olive Oil and
sprinkle liberally with Za'atar. Serve hot.
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