Turkish Pasta with Paprika Butter (View Print Version)

Al dente noodles blended with garlicky yogurt and rich paprika chili butter for a bright, easy meal.

# What You'll Need:

→ Pasta

01 - 14 oz dried 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

# Method:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. 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. Set aside at room temperature.
03 - Melt butter with olive oil in a small saucepan over medium heat. Stir in paprika, chili flakes, and cumin if desired. Let gently sizzle 1–2 minutes until fragrant and deep orange-red, then remove from heat.
04 - Toss drained pasta with reserved pasta water to loosen. Plate the pasta, spoon garlicky yogurt over the top, and drizzle with warm paprika chili butter. Garnish with dill or parsley and freshly ground pepper. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes, which means you can have dinner on the table faster than most takeout arrives.
  • The yogurt becomes this creamy, garlicky base that makes each bite feel indulgent without being heavy.
  • That paprika butter drizzle is where the magic happens—it's warm, slightly spicy, and makes ordinary pasta taste like you've cooked something special.
02 -
  • The pasta water is not an afterthought—those starch molecules are what make the yogurt cling to the noodles instead of sliding off; skip it and the whole thing falls apart.
  • Do not let the paprika butter sit in the pan after you've turned off the heat; that residual warmth can turn paprika bitter, and you'll taste it immediately.
03 -
  • If you can't find Greek yogurt, you can substitute full-fat sour cream or even labneh for a tangier version that's still delicious.
  • The secret nobody mentions is that letting the paprika and chili infuse in the warm butter for those full 1-2 minutes is what separates this from tasting like regular buttered pasta—don't skip or rush that step.
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