Save I used to think pasta needed a complicated sauce to feel special, until a Turkish friend taught me this trick one rainy evening. She boiled noodles, stirred together yogurt and garlic in under a minute, then poured sizzling red butter over everything. The kitchen smelled like toasted spice and warmth, and I realized sometimes the best meals are the ones that don't ask for much time but give back so much flavor.
The first time I made this for friends, I was worried the yogurt would seem too plain or the butter too bold. But when I set the plates down and watched them twirl the pasta through the garlic yogurt and spiced oil, their faces lit up. One friend said it reminded her of a dish her grandmother used to make in Ankara, and that comment made me feel like I'd stumbled onto something real.
Ingredients
- Dried pasta (400 g): Tagliatelle or spaghetti work beautifully here because their wide or long strands catch the yogurt and butter perfectly.
- Greek yogurt (400 g): Full-fat gives you the creamiest, richest base, and it holds up to the hot pasta without splitting.
- Garlic (2 cloves): Mince it finely so it melts into the yogurt and adds a gentle sharpness without overpowering the dish.
- Unsalted butter (60 g): This becomes the silky vehicle for the paprika and chili, turning into a fragrant, glossy drizzle.
- Sweet paprika (1 1/2 tsp): It brings a warm, slightly sweet smokiness that colors the butter a vibrant sunset orange.
- Chili flakes (1/2 tsp): Adjust these to your comfort, they add just enough heat to wake up your palate without burning it.
- Fresh dill or parsley (2 tbsp): A handful of bright green herbs at the end makes the whole dish feel fresher and livelier.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's just tender with a slight bite. Before draining, scoop out a quarter cup of that starchy pasta water.
- Mix the garlicky yogurt:
- While the pasta bubbles away, stir together the yogurt, minced garlic, salt, and lemon juice in a bowl. Let it sit at room temperature so it doesn't shock the hot noodles.
- Make the paprika chili butter:
- Melt the butter with olive oil in a small pan over medium heat, then add the paprika, chili flakes, and cumin. Let it sizzle gently for a minute or two until the kitchen smells toasty and the color deepens to a rich red.
- Toss and plate:
- Drain the pasta, toss it with the reserved pasta water to keep it glossy, then divide it among your serving plates. Spoon generous dollops of the garlicky yogurt over each portion.
- Drizzle and garnish:
- Pour the warm paprika butter over the yogurt in swirls, then scatter fresh dill or parsley and a twist of black pepper on top. Serve it right away while everything is hot and fragrant.
Save I remember sitting at the table with a bowl of this on a quiet Tuesday night, and realizing that some of the best cooking isn't about impressing anyone. It's about making something that feels good to eat, that warms you up from the inside, and that you'd happily make again and again without thinking twice.
How to Store and Reheat
Leftover pasta can be tricky because the yogurt and butter tend to separate when cold, but you can still make it work. Store the pasta, yogurt, and butter in separate containers in the fridge for up to two days. When you're ready to eat, warm the pasta gently in a pan with a splash of water, then add fresh dollops of yogurt and drizzle with reheated butter.
Variations to Try
If you want to make this richer, swap the Greek yogurt for labneh, which is thicker and tangier. For extra color and nutrition, stir in a handful of wilted spinach or sautéed greens just before plating. If you love heat, add a pinch of Aleppo pepper or extra chili flakes to the butter.
Serving Suggestions
This dish feels complete on its own, but it pairs beautifully with a crisp white wine like Sauvignon Blanc or a simple green salad dressed with lemon and olive oil. If you're feeding a crowd, serve it alongside roasted vegetables or warm flatbread.
- Add a squeeze of lemon over the top for extra brightness.
- Serve with crusty bread to mop up the yogurt and butter.
- Pair with a light cucumber and tomato salad for contrast.
Save This recipe taught me that comfort doesn't need to be complicated. I hope it becomes one of those dishes you turn to when you want something fast, warm, and quietly wonderful.
Saffron Brook Recipe Q&As
- → Can I use other pasta types for this dish?
Yes, tagliatelle or spaghetti work well, but any long pasta that holds sauce can be used.
- → How spicy is the paprika chili butter?
The level of heat can be adjusted by changing the amount of chili flakes to suit preferred spice tolerance.
- → What can I substitute for Greek yogurt?
Labneh or a thick, tangy yogurt alternative can provide a similar creamy texture and flavor.
- → Is it important to reserve pasta water?
Yes, reserved pasta water helps loosen the noodles and lets the yogurt and butter coat the pasta smoothly.
- → Can fresh herbs be substituted or omitted?
Fresh dill or parsley adds brightness, but you can omit or replace with basil or chives depending on preference.