Pasta in garlic yogurt sauce

Ingredients for 2 servings:

• 250 g pasta (e.g. penne)
• salt water
• 2 medium-sized garlic cloves
• 2 tbsp olive oil
• 150 g natural yogurt (3.5% fat)
• Salt and pepper, black from the mill
• 2 tbsp chives, fresh or frozen, chopped
• 1 shot of white wine
• some mayonnaise (not salad mayonnaise!)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Super quick, delicious, and easy. Perfect for students, those on a budget, or simply for using up leftovers.

Cook the pasta in a pot of plenty of salted water until al dente. Meanwhile, cut the garlic into wafer-thin slices and fry in olive oil until slightly translucent. Be careful not to brown it, or it will taste bitter. Deglaze the cooked garlic with a splash of white wine, simmer briefly, then stir in the yogurt. Stir well, preferably with a whisk or fork, so the sauce doesn’t clump. Now stir in a little mayonnaise, if desired, but not too much, and finally season with chives, salt, and pepper. Since this isn’t a sauce in the traditional sense, but more of a “pasta marinade” (like pesto), the sauce isn’t poured over the pasta until it’s on the plate. Add the cooked, drained pasta to the sauce in the pot, stirring well to coat everything.