Pasta topped with yogurt is a classic combination in Greece. Although my mom made this when there wasn’t much in the fridge and she was in a pinch, it was always one of my favorites. Not only is it delicious and provides the comforting unctuousness of a cream sauce without the heaviness, but it comes together quickly and costs pennies to make.
hello friends today I’m going to show you how to make macaronia meoworti which is spaghetti or pasta with a Greek yogurt sauce and lemon and olive oil and garlic and it’s delicious it’s super simple and it’s sort of like Greece’s answer to an Alfredo pasta and it doesn’t have all that heaviness of an Alfredo because it has the Greek yogurt it’s really good for you so you start off with some boiling water and you want to make sure your water is like salted like the sea so that water needs to be super salty so that’s what we started to do then you grab your spaghetti or whatever pasta you like you’re going to slide that right in and see how quickly that slides in when the water is boiling you know a lot of times pasta is like hard it it will immediately start to cook so you want to cook your pasta about a minute or two less than the package says the reason for that is if you don’t eat all of your pasta what happens is the next day when you’re going to heat it up again it starts to overcook and get mushy it’s always better to be a little al dente a little on the undercooked side than on the overcooked side because then it’s over the package said for 10 minutes i’m going to let it boil for 8 to 9 it has been um at a rolling boil for about 8 or 9 minutes i also put a little bit of olive oil in there to keep it from sticking it’s also a nice little trick now I am going to keep some of this pasta water because it’s really great and starchy and we can add it to our sort of sauce after we get the pasta okay so I drained the pasta i’m just setting it aside in a bowl now I’m heating up some olive oil just covering the bottom of the same pan that we cooked the the pasta in same stock pot i’m going to put in one or two cloves of garlic that we have cut very finely look at this and I’m going to just cook them until they’re fragrant not brown you want them fragrant about 1 to 2 minutes but just stay on top of it depending on the heat you really don’t want these to overcook there’s nothing worse than burned garlic it ruins your entire dish and you have to start over okay so they’re starting to sizzle we’re getting fragrant now I’m going to add about 3/4 cup Greek yogurt again fet always use fet it’s the best now we’re going to add about half of the juice of a lemon okay mix that around drop my pasta back in excuse me don’t mind if I do as you can see it’s still steaming hot add that right back in it’s continuing to cook which is another reason you want to undercook because it’s going to continue to cook and then slowly add back in some of that pasta water and now I’m going to add a little bit of Parmesan cheese just like that in Greece you would put keotei but it’s difficult to find keote so parmesan’s a good second that’s a lot let’s see if I’m going to be able to get this in my mouth without making a huge mess ay just to brighten it up a little bit that’s all mix it around mhm now it’s perfect