Pasta with yoghurt and parsley breadcrumbs is my first attempt at a Sami Tamimi recipe and it’s pretty fuss-free. I was a tad skeptical about the use of yoghurt and egg yolks as the base for the pasta sauce, but all the (other) elements in this dish complemented one another so exquisitely that I couldn’t help but be amazed. This is inspired by one of Tamimi’s mom’s pasta staples whom I suppose I should be grateful to for indirectly birthing this dish. Mighty glad I chose to prepare this on my birthday.