# What You'll Need:
→ Pasta
01 - 12 ounces dried pasta (such as spaghetti or tagliatelle)
02 - Salt, for boiling water
→ Yogurt Sauce
03 - 1 2/3 cups plain Turkish or Greek yogurt
04 - 2 cloves garlic, finely minced
05 - 1/2 teaspoon salt
06 - 1 tablespoon extra virgin olive oil (optional, for extra creaminess)
→ Paprika Butter
07 - 1/4 cup unsalted butter
08 - 1 1/2 teaspoons sweet paprika
09 - 1/2 teaspoon Aleppo pepper or red pepper flakes (optional, for heat)
→ Garnishes
10 - 2 tablespoons chopped fresh dill or mint
11 - Freshly ground black pepper, to taste
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta thoroughly.
02 - In a mixing bowl, combine the yogurt, minced garlic, salt, and olive oil if desired. Stir until the sauce is smooth and homogenous. Allow to stand at room temperature.
03 - In a small saucepan, melt the butter over medium heat. Add sweet paprika and Aleppo pepper or red pepper flakes if using. Cook for 1 to 2 minutes, stirring gently, until the spices are aromatic. Remove from heat immediately.
04 - Toss the drained pasta in the yogurt sauce, adding a splash of reserved cooking water as needed to create a creamy texture.
05 - Divide the pasta between plates. Spoon the warm paprika butter over each portion.
06 - Top with chopped dill or mint and finish with freshly ground black pepper. Serve immediately.
