Description
This viral Turkish pasta recipe, made famous by Anna Paul, is rich, garlicky, spicy, and creamy — all in one comforting bowl. Featuring silky pasta tossed in a garlicky yogurt sauce and topped with hot chili butter, it’s a fusion of bold flavors and satisfying textures that comes together in just 20 minutes.
Ingredients
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8 oz pasta (fusilli, penne, or spaghetti)
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1 cup plain Greek yogurt
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2 garlic cloves, finely grated or minced
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1/2 teaspoon salt
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2 tablespoons butter
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1 tablespoon olive oil
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1 1/2 teaspoons chili flakes (Aleppo, pul biber, or red pepper flakes)
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1 teaspoon paprika
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Optional toppings: chopped parsley, crushed walnuts, or a drizzle of extra chili oil
Instructions
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Cook the pasta in salted boiling water according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain.
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Make the yogurt sauce: In a bowl, mix Greek yogurt with grated garlic and salt until smooth. Let it come to room temperature while pasta cooks.
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Make the chili butter: In a small saucepan, melt butter and olive oil together. Add chili flakes and paprika. Cook on low heat for 1–2 minutes until fragrant, then remove from heat.
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Assemble: Return drained pasta to the warm pot. Stir in the yogurt mixture and a splash of reserved pasta water to make it creamy.
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Plate the pasta and drizzle the hot chili butter over the top.
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Garnish with chopped parsley, walnuts, or more chili flakes if desired. Serve immediately.
Notes
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To keep the yogurt from curdling, make sure the pasta isn’t too hot and the yogurt is room temp.
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This dish is traditionally inspired by Çılbır (Turkish poached eggs with yogurt and chili butter), but with a pasta twist.
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For a protein boost, serve with a poached or fried egg on top!