Save I started making this dish on a cold Wednesday when my pantry was nearly bare and my energy was lower. All I had was pasta, yogurt, butter, and a few spices. What came together that night surprised me so much I texted a photo to my sister, who called it "the prettiest emergency dinner" she'd ever seen. The bright red butter pooling into cool yogurt became my new favorite contrast.
The first time I served this to friends, one of them scraped her plate clean and asked if I'd trained in Istanbul. I laughed because I'd only learned it from a neighbor who grew up eating something similar every Friday. She told me the key was not to stir everything together, to let people swirl their own bites and decide how much heat they wanted.
Ingredients
- Dried pasta (400 g): Tagliatelle works best because the ribbons hold onto the yogurt, but spaghetti or even penne will do if that's what you have.
- Salt: Season the pasta water generously, it's your only chance to flavor the noodles from within.
- Greek yogurt (400 g): Full-fat is creamier and doesn't curdle as easily when it meets hot pasta.
- Garlic (2 cloves): Mince it finely or grate it, raw garlic can be sharp so adjust to your taste.
- Lemon juice (1 tbsp): Optional but it brightens the yogurt and cuts through the richness.
- Unsalted butter (60 g): The base of your flavored oil, unsalted lets you control the seasoning.
- Olive oil (1 tbsp): Keeps the butter from burning and adds a fruity note.
- Sweet paprika (1 1/2 tsp): This is what gives the dish its signature color and mild sweetness.
- Chili flakes (1/2 tsp): Start conservative, you can always add more at the table.
- Ground cumin (1/4 tsp): Optional but it adds an earthy warmth I've come to love.
- Fresh dill or parsley (2 tbsp): Dill is more traditional and tastes brighter, parsley is milder and always available.
- Black pepper: Freshly ground makes a noticeable difference here.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, following the package timing. Before draining, scoop out about 1/4 cup of the starchy pasta water and set it aside.
- Mix the garlicky yogurt:
- While the pasta cooks, 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 pasta later.
- Make the paprika chili butter:
- Melt the butter with olive oil in a small pan over medium heat, then add paprika, chili flakes, and cumin if using. Let it sizzle gently for a minute or two until the color deepens and the smell fills your kitchen, then pull it off the heat.
- Toss and loosen:
- Drain the pasta and toss it with the reserved pasta water to keep it silky. Divide it among your serving plates while it's still steaming.
- Layer and drizzle:
- Spoon generous dollops of the garlicky yogurt over each portion, then drizzle the warm spiced butter on top. Don't stir, let everyone see the contrast.
- Garnish and serve:
- Scatter fresh dill or parsley over everything and finish with a few grinds of black pepper. Serve immediately while the butter is still warm.
Save One evening my partner came home late and reheated a bowl of this in the microwave with a splash of water. He said it tasted like the kind of thing you'd eat alone in a good mood, wrapped in a blanket with a book. I think that's the highest compliment a weeknight dinner can get.
Variations You Might Try
If you want more heat, swap the chili flakes for Aleppo pepper or add a pinch of cayenne. Labneh in place of yogurt makes the sauce tangier and thicker, almost cheese-like. I've also stirred in sautéed spinach or kale when I'm trying to convince myself I'm eating vegetables.
What to Serve Alongside
This is rich enough to stand alone, but a simple cucumber and tomato salad with lemon and salt balances it perfectly. A crisp white wine like Sauvignon Blanc or a cold lager cuts through the butter. If you're feeding a crowd, warm flatbread on the side turns it into a casual, hands-on meal.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in the microwave or on the stovetop with a few tablespoons of water to bring back the creaminess. The yogurt may separate slightly but a quick stir brings it back together.
- Add a drizzle of olive oil before reheating to refresh the flavor.
- Taste and adjust salt after reheating, flavors mellow in the fridge.
- Fresh herbs lose their brightness, so add a pinch more dill or parsley before serving.
Save This dish taught me that comfort doesn't always come from long cooking times or complicated techniques. Sometimes it's just about letting a few good ingredients speak clearly and trusting that simplicity can be enough.
Recipe Questions & Answers
- → Can I use different pasta types for this dish?
Yes, tagliatelle, spaghetti, or any long pasta works well, ensuring it's cooked al dente for perfect texture.
- → How can I adjust the spice level?
Modify the amount of chili flakes in the paprika butter or add Aleppo pepper for extra heat according to preference.
- → What can be substituted for Greek yogurt?
Labneh is a great alternative, offering a slightly tangier flavor while maintaining creaminess.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and uses dairy and plant-based ingredients, fitting vegetarian preferences.
- → Can I prepare the paprika chili butter in advance?
Absolutely, the butter mixture can be made ahead and gently reheated when ready to serve.