Description
This Turkish-style pasta dish features spaghetti tossed in a flavorful yogurt-garlic sauce, topped with a spiced butter infused with Aleppo pepper and paprika. It’s a comforting and tangy vegetarian meal that comes together quickly and is inspired by traditional Turkish flavors.
Ingredients
- 12 ounces spaghetti
- 1 1/2 teaspoons kosher salt, plus more for salting water
- 2 cups plain whole milk Greek yogurt
- 2 cloves garlic, finely grated or minced
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Aleppo pepper or red pepper flakes
- 1/2 teaspoon sweet paprika
- Chopped fresh dill, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.
- In a medium bowl, whisk together the Greek yogurt, grated garlic, and 1 1/2 teaspoons kosher salt until smooth.
- In a large skillet over medium heat, melt the butter with olive oil. Add Aleppo pepper and paprika, and cook for about 1 minute until fragrant. Remove from heat.
- Return the drained pasta to the pot or a serving bowl. Add the yogurt mixture and a splash of reserved pasta water to help coat the pasta. Toss until the pasta is well coated and creamy.
- Drizzle the spiced butter over the pasta and gently mix. Garnish with chopped fresh dill and serve immediately.
Notes
- If your yogurt is very thick, thin it slightly with a bit of pasta water before mixing.
- Aleppo pepper has a mild heat and fruity flavor; substitute with red pepper flakes if unavailable.
- This dish is best served warm or at room temperature, not hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Boil
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 5g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 40mg
