Za’atar in the Fast Lane
Garlic Tomato Za’atar Pasta with Silky Onion Confit
40 minutes
Serves 4
DinnerMiddle EasternVeganVegetarianGluten-free
Herb's take
Tonight we’re taking pasta on a Middle Eastern adventure, starring za’atar and a low-and-slow onion confit. You’ll learn why blooming spices and finishing with lemon juice elevate this easy, aromatic dinner.
Ingredients
Yield
4
Instructions
- 01Heat 3 tbsp olive oil in a large skillet over medium-low. Add sliced onion and 1/4 tsp salt. Cook, stirring occasionally, until golden and meltingly soft, about 18-20 minutes.
- 02Add sliced garlic to the onions and cook for 2 minutes, stirring often so it doesn’t brown.
- 03Stir in diced tomatoes, 1/2 tsp salt, and black pepper. Increase heat to medium. Cook until the tomatoes break down and the sauce thickens, about 8-10 minutes.
- 04Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package directions, reserving 1/2 cup pasta water before draining.
- 05Push tomato-onion mixture to the edges of the skillet. Add remaining 1 tbsp olive oil to the center, sprinkle za’atar and red pepper flakes into the oil, and let bloom for 30 seconds until fragrant.
- 06Stir the bloomed spices into the tomato-onion mixture and cook 1 more minute.
- 07Toss the drained pasta directly into the skillet. Add reserved pasta water and toss until the sauce clings and everything is glossy, about 2 minutes on medium-high heat.
- 08Remove from heat. Stir in lemon juice and half the chopped parsley. Taste and adjust salt as needed.
- 09Twirl pasta into bowls and scatter with remaining parsley. Serve immediately.
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