Za’atar and Labneh Spaghetti – The New York Times

Today I’m making labneh spaghetti. This is one of the first things I ever learned to make for myself because it’s really easy. It comes together really quickly. So first things first, I’m going to cook my spaghetti. Now we’re going to fry our garlic. So this sauce serves as a base for a lot of things. It just gives you this really luscious, creamy sauce. All right, so my cloves are golden. I’m going to add pasta water. Break that up. Look at how pretty that looks. Now I’m going to add my spaghetti back into the pot. Really get it coated in that garlicky olive oil. And I’m going to add my labneh. Let the labneh melt into the spaghetti. It already looks really luscious. And now we plate. I like topping it with za’atar. Make it rain as if it were Parmesan cheese. A little drizzle of olive oil. That’s amazing.