Shared by Danielle Rehfeld Colen
Shared by Danielle Rehfeld Colen
Chatachtuma (Spaghetti With Yogurt and Garlic)
Yield: 2 servingsTime: 15 min
Chatachtuma (Spaghetti With Yogurt and Garlic)
Yield: 2 servingsTime: 15 minFamily Journey
TbilisiTehranHolon, Israel
New York City
This recipe was shared by Danielle Rehfeld Colen. Read more about her family in "Chefte, Chatachtuma, and More From the Nash Didan Jewish Community" and try her recipes for Chefte (Enriched Broth With Meatballs) and Khinkali (Georgian Dumplings).
Ingredients
- 2 ½ tablespoons kosher salt, divided
- 1 ½ cups plain Greek yogurt
- 2 medium garlic cloves, grated or pressed
- 1 tablespoon freshly ground black pepper, plus more if desired
- 8 ounces spaghetti
- 3 tablespoons unsalted butter
- Warm toasted bread, for serving
Preparation
Step 1
Bring a large pot of water to a boil. Season with 2 tablespoons of salt.
Step 2
Meanwhile, combine the yogurt, garlic, and pepper in a large bowl. Season to taste with ½ tablespoon salt.
Step 3
Once the water is boiling, add the pasta and cook until al dente. Drain well and immediately add the pasta to the bowl of yogurt.
Step 4
4. Using the same pot, melt the butter until it foams and sizzles. Drizzle over the pasta and toss well. Adjust seasoning and serve immediately with bread.
