Driven by my perpetual craving for the delicate yet hearty Afghan dumplings known as mantu, I recently stumbled across Afghan pasta (also called Afghan macaroni). It features all the same flavors I’ve come to know and love from enjoying mantu at dinner parties and in restaurants but requires far fewer dishes and way less time, making it manageable for a low-key iftar or other dinner party. This version features a deeply savory meat sauce spiced with cumin and coriander and is topped with a garlicky, minty yogurt sauce. I love using pappardelle, but feel free to use rigatoni, penne, or any other pasta shape that loves a thick meat sauce. —Zaynab Issa
For an iftar-worthy spread, pair this recipe with Kalimati, Saffron Milk Cake, and Mango-Lime Spritzer, and read about how Zaynab hosts iftar here.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Ingredients
6 servings
8
garlic cloves, 6 finely chopped, 2 finely grated
1
cup plain whole-milk yogurt (not Greek)
3
Tbsp. finely chopped mint, plus leaves for serving
3
tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
1
Tbsp. extra-virgin olive oil
1
lb. ground beef (20% fat)
2
large onions, finely chopped
1½
tsp. ground coriander
1½
tsp. ground cumin
¾
tsp. cayenne pepper
3
Tbsp. double-concentrated tomato paste
1
28-oz. can crushed tomatoes
16
oz. pappardelle, rigatoni, or penne
Preparation
Step 1
Stir 2 garlic cloves, finely grated, 1 cup plain whole-milk yogurt, 3 Tbsp. finely chopped mint, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. water in a medium bowl to combine. Chill yogurt sauce while you make the meat sauce.
Step 2
Heat 1 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Break 1 lb. ground beef into large (about 3″) clumps and add to pot; season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, undisturbed, until meat is browned underneath and some fat has cooked out, 6–8 minutes.
Step 3
Break up meat with a wooden spoon, then add 2 large onions, finely chopped, and remaining 6 garlic cloves, finely chopped. Stir in 1½ tsp. ground coriander, 1½ tsp. ground cumin, ¾ tsp. cayenne pepper, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until onions are softened, 6–8 minutes. Add 3 Tbsp. double-concentrated tomato paste and cook, stirring, until tomato paste is darkened in color, about 2 minutes.
Step 4
Pour in one 28-oz. can crushed tomatoes and 2 cups water and stir to combine. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until sauce is thickened and flavors have come together, 30–35 minutes.
Step 5
About 10 minutes before sauce is done, cook 16 oz. pappardelle, rigatoni, or penne in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and cook over medium heat, tossing constantly, until pasta is al dente and sauce is slightly thickened, about 2 minutes.
Step 6
Divide pasta among bowls. Drizzle yogurt sauce over and top with mint leaves.
Driven by my perpetual craving for the delicate yet hearty Afghan dumplings known as mantu, I recently stumbled across Afghan pasta (also called Afghan macaroni). It features all the same flavors I’ve come to know and love from enjoying mantu at dinner parties and in restaurants but requires far fewer dishes and way less time, making it manageable for a low-key iftar or other dinner party. This version features a deeply savory meat sauce spiced with cumin and coriander and is topped with a garlicky, minty yogurt sauce. I love using pappardelle, but feel free to use rigatoni, penne, or any other pasta shape that loves a thick meat sauce. —Zaynab IssaFor an iftar-worthy spread, pair this recipe with Kalimati, Saffron Milk Cake, and Mango-Lime Spritzer, and read about how Zaynab hosts iftar here.All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.Ingredients6 servings8garlic cloves, 6 finely chopped, 2 finely grated1cup plain whole-milk yogurt (not Greek)3Tbsp. finely chopped mint, plus leaves for serving3tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more1Tbsp. extra-virgin olive oil1lb. ground beef (20% fat)2large onions, finely chopped1½tsp. ground coriander1½tsp. ground cumin¾tsp. cayenne pepper3Tbsp. double-concentrated tomato paste128-oz. can crushed tomatoes16oz. pappardelle, rigatoni, or pennePreparationStep 1Stir 2 garlic cloves, finely grated, 1 cup plain whole-milk yogurt, 3 Tbsp. finely chopped mint, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. water in a medium bowl to combine. Chill yogurt sauce while you make the meat sauce.Step 2Heat 1 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Break 1 lb. ground beef into large (about 3″) clumps and add to pot; season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, undisturbed, until meat is browned underneath and some fat has cooked out, 6–8 minutes.Step 3Break up meat with a wooden spoon, then add 2 large onions, finely chopped, and remaining 6 garlic cloves, finely chopped. Stir in 1½ tsp. ground coriander, 1½ tsp. ground cumin, ¾ tsp. cayenne pepper, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until onions are softened, 6–8 minutes. Add 3 Tbsp. double-concentrated tomato paste and cook, stirring, until tomato paste is darkened in color, about 2 minutes.Step 4Pour in one 28-oz. can crushed tomatoes and 2 cups water and stir to combine. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until sauce is thickened and flavors have come together, 30–35 minutes.Step 5About 10 minutes before sauce is done, cook 16 oz. pappardelle, rigatoni, or penne in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and cook over medium heat, tossing constantly, until pasta is al dente and sauce is slightly thickened, about 2 minutes.Step 6Divide pasta among bowls. Drizzle yogurt sauce over and top with mint leaves.