Turkish Pasta with Paprika Butter (Print Version)

Al dente noodles dressed in garlicky yogurt and drizzled with rich paprika chili butter for vibrant flavor.

# Components:

→ Pasta

01 - 14 oz dried pasta (tagliatelle or spaghetti)
02 - Salt, for boiling water

→ Garlicky Yogurt

03 - 14 oz full-fat Greek yogurt
04 - 2 cloves garlic, finely minced
05 - 1/2 tsp salt
06 - 1 tbsp lemon juice (optional)

→ Paprika Chili Butter

07 - 1/4 cup unsalted butter (4 tbsp)
08 - 1 tbsp olive oil
09 - 1 1/2 tsp sweet paprika
10 - 1/2 tsp chili flakes (adjust to taste)
11 - 1/4 tsp ground cumin (optional)

→ Garnish

12 - 2 tbsp fresh dill or parsley, finely chopped
13 - Freshly ground black pepper, to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain the pasta.
02 - Combine Greek yogurt, minced garlic, salt, and lemon juice (if using) in a bowl. Mix well and set aside at room temperature.
03 - In a small saucepan over medium heat, melt butter with olive oil. Stir in paprika, chili flakes, and cumin (if using). Cook gently for 1-2 minutes until fragrant and deep orange-red. Remove from heat.
04 - Toss drained pasta with reserved pasta water to loosen. Plate the pasta, spoon generous dollops of garlicky yogurt over the hot noodles, then drizzle with warm paprika chili butter. Garnish with fresh dill or parsley and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been simmering something all afternoon.
  • The contrast between cool yogurt and warm spiced butter is genuinely addictive—you'll find yourself scraping the plate.
  • One dish, minimal cleanup, and somehow it feels elegant enough for guests.
02 -
  • Don't skip reserving the pasta water—a splash of it keeps the yogurt from looking curdled and helps the butter coat everything evenly.
  • The butter must sizzle and smell deep and fragrant; undercooked spiced butter tastes raw and flat, overcooked it turns bitter.
  • Full-fat yogurt is non-negotiable; low-fat versions separate and look grainy on hot pasta, no matter what you do.
03 -
  • Make the yogurt mixture ahead and let it sit at room temperature while you cook—room temperature yogurt absorbs flavors better than cold.
  • Brown the spiced butter slightly if you're patient; those browned bits intensify the paprika flavor and add unexpected nuttiness.
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