Turkish Pasta Paprika Butter (Printable View)

Delight in noodles with garlicky yogurt and spicy paprika butter. A bright, savory dish ready in 30 minutes.

# Ingredient List:

→ 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 teaspoon salt
06 - 1 tablespoon lemon juice (optional)

→ Paprika Chili Butter

07 - 4 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - 1 1/2 teaspoons sweet paprika
10 - 1/2 teaspoon chili flakes (adjust to taste)
11 - 1/4 teaspoon ground cumin (optional)

→ Garnish

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

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/4 cup pasta water and drain the pasta.
02 - In a bowl, combine Greek yogurt, minced garlic, salt, and lemon juice if using. Stir well and set aside at room temperature.
03 - Melt butter with olive oil over medium heat in a small saucepan. Stir in paprika, chili flakes, and cumin if using. Let it sizzle gently for 1 to 2 minutes until fragrant and deep orange-red. Remove from heat.
04 - Toss drained pasta with reserved pasta water to loosen. Arrange pasta on serving plates.
05 - Top pasta with spoonfuls of garlicky yogurt, then drizzle evenly with warm paprika chili butter.
06 - Sprinkle with chopped dill or parsley and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent an hour in the kitchen but only takes thirty minutes from start to finish.
  • The contrast between cool tangy yogurt and hot paprika butter creates layers of flavor that feel exciting and comforting at once.
  • You probably already have most of these ingredients sitting in your pantry and fridge right now.
02 -
  • Don't skip reserving pasta water, it's the secret to keeping everything silky and cohesive instead of dry and clumpy.
  • Let the paprika butter sizzle gently but not smoke, or it will taste bitter instead of sweet and warm.
03 -
  • Use full-fat yogurt instead of low-fat, it won't curdle when it hits the hot pasta and tastes so much creamier.
  • Warm your serving plates before plating so the pasta stays hot longer and the butter doesn't solidify too quickly.
Return