Turkish Pasta Paprika Butter (Print)

Al dente noodles tossed with garlicky yogurt and drizzled with spicy paprika chili butter and fresh herbs.

# Components:

→ Pasta

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

→ Garlicky Yogurt

03 - 14 oz Greek yogurt, full-fat
04 - 2 cloves garlic, finely minced
05 - ½ teaspoon salt
06 - 1 tablespoon lemon juice (optional)

→ Paprika Chili Butter

07 - 4 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - 1½ teaspoons sweet paprika
10 - ½ teaspoon chili flakes (adjust to taste)
11 - ¼ teaspoon ground cumin (optional)

→ Garnish

12 - 2 tablespoons 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 directions until al dente. Reserve ¼ cup pasta cooking water and drain pasta.
02 - In a bowl, combine Greek yogurt with finely 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 sweet paprika, chili flakes, and cumin if used. Cook gently 1–2 minutes until fragrant and deep orange-red. Remove from heat.
04 - Toss drained pasta with reserved pasta water to loosen. Serve pasta onto plates.
05 - Spoon generous dollops of garlicky yogurt over hot pasta. Drizzle warm paprika chili butter on top. Garnish with chopped dill or parsley and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes—fast enough for weeknight dinners when you forgot to plan ahead.
  • The contrast between cool yogurt and warm spiced butter creates a flavor experience that feels far more sophisticated than the effort required.
  • Naturally vegetarian and uses simple ingredients that don't demand a specialty store trip.
02 -
  • Don't skip reserving pasta water—those starchy drippings are what help the yogurt cling to the noodles instead of sliding off into the bowl.
  • Room temperature yogurt is essential; straight from the fridge it will curdle when the hot pasta touches it, and you'll have sad, grainy sauce.
  • Watch the paprika butter like a hawk—it goes from fragrant masterpiece to burnt disappointment in about 30 seconds once it starts smoking.
03 -
  • Buy whole paprika pods if you can find them and toast them lightly in a dry pan before grinding—the flavor deepens in a way that seems impossible but utterly transforms this dish.
  • If your garlic is old and bitter, blanch the minced cloves in boiling water for 30 seconds, then drain and pat dry before adding to the yogurt—it mellows them beautifully without losing their punch.
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