Turkish Pasta Paprika Butter (Printable)

A comforting Turkish dish with noodles, garlicky yogurt, and spicy paprika-chili butter in under 30 minutes.

# What Goes In:

→ 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 - 4 tbsp unsalted butter
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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain pasta.
02 - Combine Greek yogurt, minced garlic, salt, and lemon juice 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. Let simmer for 1-2 minutes until fragrant and deep orange-red. Remove from heat.
04 - Toss drained pasta with reserved pasta water to loosen. Divide pasta onto serving plates.
05 - Spoon garlicky yogurt generously over hot pasta, then drizzle with warm paprika chili butter.
06 - Sprinkle with chopped dill or parsley and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • The tangy yogurt cools the spiced butter in a way that feels like magic on your tongue.
  • It comes together faster than delivery but tastes like you've been simmering something all day.
  • You can dial the heat up or down and it still feels generous and alive.
02 -
  • If your yogurt is straight from the fridge, let it sit out while the pasta cooks or it might seize up when it hits the heat.
  • Don't skip the olive oil in the butter—it keeps the paprika from scorching and gives you a smoother drizzle.
03 -
  • Grate your garlic instead of chopping it—it disappears into the yogurt and gives you flavor without any harsh bits.
  • Swirl the paprika butter in the pan after you take it off the heat for an extra ten seconds, it deepens the color and flavour without burning.
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