# 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 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
# Method:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente following package directions. Reserve 1/4 cup of pasta water and drain.
02 - In a mixing bowl, blend yogurt, minced garlic, salt, and olive oil if using. Stir until fully smooth. Let stand at room temperature.
03 - In a small saucepan over medium heat, melt the butter. Add sweet paprika and Aleppo pepper or red pepper flakes if using, and swirl for 1-2 minutes until aromatic. Remove from heat.
04 - Toss drained pasta with the yogurt sauce, incorporating reserved pasta water gradually to achieve a creamy consistency.
05 - Arrange pasta onto serving plates. Spoon the paprika butter generously over the top.
06 - Sprinkle chopped dill or mint and freshly ground black pepper. Serve immediately while warm.
