🍝 Pâtes Farfalle au Bœuf Épicé, Tomates Cerises & Sauce au Yaourt 🍅🧄✨

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Absolutely! Here’s a long, gourmet-style recipe for Pâtes Farfalle au Bœuf Épicé, Tomates Cerises & Sauce au Yaourt — a stunning fusion of bold, spiced ground beef, sweet roasted cherry tomatoes, al dente farfalle pasta, and a cool garlicky yogurt sauce. This Mediterranean-meets-Middle Eastern-inspired dish is elegant, satisfying, and packed with contrast in both flavor and texture.

Pâtes Farfalle au Bœuf Épicé, Tomates Cerises & Sauce au Yaourt

Yields

: 4–6 servings

Skill Level

: Intermediate

Prep Time

: 25 minutes

Cook Time

: 35 minutes

Total Time

: ~1 hour

Components

  1. Al dente farfalle pasta
  2. Spiced ground beef with onions and warm spices
  3. Roasted cherry tomatoes with garlic and herbs
  4. Cool yogurt-garlic sauce
  5. Optional garnishes: fresh herbs, pine nuts, Aleppo pepper, sumac

Ingredients

For the Pasta

  • 400g (14 oz) farfalle (bow-tie pasta)
  • Salt for pasta water

For the Spiced Ground Beef

  • 400–500g (1 lb) ground beef (15–20% fat for richness)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • ½ tsp smoked paprika
  • ½ tsp cinnamon (optional for warmth)
  • ½ tsp chili flakes or Aleppo pepper (adjust to taste)
  • Salt and black pepper to taste
  • 1–2 tbsp tomato paste
  • Optional: a splash of beef broth or water to loosen

For the Roasted Cherry Tomatoes

  • 2 cups (about 300g) cherry tomatoes, halved
  • 2 tbsp olive oil
  • 2 cloves garlic, thinly sliced
  • 1 tsp dried oregano or thyme
  • Salt and freshly cracked pepper

For the Yogurt Sauce

  • 1 ¼ cup full-fat plain Greek yogurt
  • 1 clove garlic, grated or finely minced
  • 1 tbsp lemon juice or white wine vinegar
  • 2 tbsp olive oil
  • Salt to taste
  • Optional: 1 tbsp tahini for nutty depth

Optional Garnishes

  • Fresh mint or flat-leaf parsley, chopped
  • Toasted pine nuts or slivered almonds
  • Extra yogurt drizzle
  • Aleppo pepper, sumac, or za’atar

Instructions

Step 1: Roast the Cherry Tomatoes

  1. Preheat your oven to 200°C / 400°F.
  2. On a baking sheet, toss halved cherry tomatoes with olive oil, sliced garlic, oregano, salt, and pepper.
  3. Roast for 18–22 minutes, or until the tomatoes are blistered and slightly caramelized but still juicy. Set aside.

Step 2: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add the farfalle and cook until al dente, about 10–12 minutes (check the package).
  3. Reserve 1/2 cup of pasta water, then drain the rest.
  4. Lightly toss pasta with a drizzle of olive oil to prevent sticking while you finish the meat.

Step 3: Prepare the Spiced Ground Beef

  1. In a large skillet over medium-high heat, warm 2 tbsp olive oil.
  2. Add the diced onion and sauté until translucent, about 5 minutes.
  3. Stir in the garlic and cook 1 minute more.
  4. Add the ground beef, breaking it apart with a wooden spoon.
  5. Cook until fully browned and starting to crisp at the edges (8–10 minutes).
  6. Add spices: cumin, coriander, paprika(s), cinnamon, chili flakes, salt, and pepper.
  7. Stir in tomato paste and cook for 2–3 minutes until darkened slightly.
  8. If needed, splash in a little water or broth to loosen the mixture slightly.

Optional enhancement: Add a small knob of butter or 1 tbsp pomegranate molasses for richness or tang.

Step 4: Make the Yogurt Sauce

  1. In a bowl, whisk together Greek yogurt, lemon juice, garlic, olive oil, and salt.
  2. Taste and adjust seasoning; it should be creamy, tangy, and savory.
  3. Optional: Add tahini for extra depth.
  4. Keep chilled until serving.

Step 5: Assemble the Dish

  1. In a large serving bowl, combine the cooked farfalle with the roasted cherry tomatoes and half of the ground beef mixture.
  2. Stir gently, adding a few tablespoons of reserved pasta water to create a silky coating.
  3. Drizzle in 2–3 spoonfuls of the yogurt sauce and toss again to combine — it should be slightly creamy but not heavy.

Step 6: Plate & Garnish

  1. Plate individual portions or serve family-style.
  2. Top with extra spoonfuls of spiced beef and roasted tomatoes.
  3. Drizzle with more yogurt sauce.
  4. Garnish with:
    • Fresh mint or parsley
    • Toasted pine nuts
    • A pinch of sumac or Aleppo pepper
    • A swirl of olive oil

Serving Suggestions

  • Serve warm or at room temperature.
  • Great with flatbread or a side of grilled vegetables.
  • Pairs well with a lemony green salad or tabbouleh.

Storage & Reheating

  • Store components separately for best results (pasta + beef, yogurt sauce).
  • Reheat beef and pasta gently with a splash of water or olive oil.
  • Yogurt sauce is best served cold and should not be microwaved.

Chef’s Tips & Variations

  • Protein swap: Use ground lamb or turkey for a different flavor profile.
  • Make it vegetarian: Substitute lentils, mushrooms, or chickpeas for the beef.
  • Boost the heat: Add harissa paste or chili oil.
  • Make it creamy: Stir in a spoonful of labneh or mascarpone before serving.

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