# What You Need:
→ Pasta
01 - 12 oz dried pasta (spaghetti or tagliatelle)
02 - Salt for pasta 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)
→ 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)
→ Garnishes
10 - 2 tablespoons chopped fresh dill or mint
11 - Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1/4 cup pasta water before draining.
02 - In a medium bowl, combine yogurt, minced garlic, salt, and olive oil if using. Stir until smooth and let rest at room temperature.
03 - Melt butter in a small saucepan over medium heat. Add paprika and optional Aleppo pepper, cooking for 1–2 minutes until fragrant. Remove from heat.
04 - Toss drained pasta with yogurt sauce, adding reserved pasta water as needed to create a creamy texture.
05 - Divide pasta among plates, drizzle with paprika butter, and garnish with fresh dill or mint and black pepper. Serve immediately.
