Turkish Pasta with Paprika Butter (Printable Page)

Flavorful Turkish pasta with garlicky yogurt and warm paprika chili butter for a quick 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 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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/4 cup of pasta cooking water, then drain the pasta.
02 - In a bowl, combine Greek yogurt with minced garlic, salt, and lemon juice if using. Set aside at room temperature to infuse flavors.
03 - Melt butter with olive oil in a small saucepan over medium heat. Stir in paprika, chili flakes, and cumin if using. Let the mixture gently sizzle for 1-2 minutes until fragrant and vibrant in color, then remove from heat.
04 - Toss the drained pasta with reserved pasta water to loosen. Arrange the pasta on plates. Spoon dollops of garlicky yogurt over the hot pasta, then drizzle evenly with the warm paprika chili butter.
05 - Sprinkle fresh dill or parsley and freshly ground black pepper on top. Serve immediately for best flavor and texture.

# Expert Tips:

01 -
  • It feels indulgent but uses ingredients you probably already have.
  • The hot-cold contrast between spiced butter and cool yogurt is genuinely exciting.
  • It comes together faster than ordering takeout.
  • Leftovers reheat beautifully with a splash of water.
02 -
  • Don't skip reserving pasta water, it's the secret to keeping everything glossy and cohesive.
  • Let the paprika butter sizzle but not smoke, burnt paprika tastes bitter and ruins the dish.
  • Serve immediately, this dish loses its magic as it cools and the yogurt thins out.
03 -
  • Use a garlic press or microplane for the garlic, big chunks can be harsh and unpleasant raw.
  • Warm your serving plates under hot water first, it keeps the pasta hot longer and the yogurt from cooling too fast.
  • If you're sensitive to garlic, rub a cut clove around the bowl instead of mixing it in.
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