Tzatziki pasta

The idea for this recipe came to me a while back. While browsing beautiful food pictures on instagram, there was a picture of a dish that gave me the inspiration for this recipe. I think. Because as I started preparing this blog post, I couldn’t find that original instagram picture. So whoever you are out there, thank you.

This recipe is one of these ideas that gets stuck into one’s head and stays there for weeks or months. Until one day, you decide: Today is the day I’m going to make this recipe.

Tzatziki is possibly one of the most emblematic Greek dips. We absolutely love it. Have you prepared the classic recipe? And how about our unique variation with beetroot? This week we used its key ingredients and cooked up a wonderful, garlicky pasta dish. Because as you may know, we love pasta. For this recipe, we used our favourite trichromo pasta penne. But you can use any other pasta you fancy.

This recipe is perfect served warm for dinner, or eaten at room temperature the next day for lunch.

Serves 4

200g trichromo penne
2 cloves of garlic
4 tbsp olive oil, plus more for serving
125g Greek yogurt
2 small cucumbers
1 small bunch of dill
salt and pepper (to taste)

Cut the cucumbers in small, bite-sized cubes. Finely chop the dill.

Cook the pasta in a large pot with salted boiling water until al dente, for around 5 minutes.

In the meantime, finely slice the garlic. Place in a small frying pan with the olive oil and gently fry over low heat until tender and caramelised.

Once the pasta is cooked, drain, reserving a cup of the pasta water. Return to the pot, stirring in the garlic oil. Add the yogurt and stir everything together, adding a bit of the pasta water if needed.

Toss in the cucumber and dill. Season with salt and pepper. Serve immediately.

If you are preparing this for the following day, then keep the cucumber and dill separately, and add once the pasta is cool.

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