A Turkish family classic of short pasta tossed in thick garlic yogurt, then drizzled with warm butter infused with paprika, Aleppo pepper, and dried mint.
Ingredients
- 400 g short pasta, such as fusilli
- 500 g plain whole-milk Turkish yogurt
- 2 cloves fresh garlic
- 70 g unsalted butter
- 2 tsp sweet paprika
- 1 tsp Aleppo pepper flakes
- 1 tsp dried mint
- 12 g fine salt
Method
- Take the yogurt out of the refrigerator to take the chill off. Place it in a large bowl, add the very finely grated garlic and some of the salt, then whisk until you have a perfectly smooth and thick sauce.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook, stirring regularly, until tender but still slightly firm to the bite.
- Reserve some of the cooking water, then drain the pasta thoroughly. Let it rest briefly so the most intense steam escapes: if added while piping hot, it could cause the yogurt to split.
- Gradually thin the garlic yogurt with a little warm cooking water. The sauce must remain thick and coat the back of a spoon, without becoming runny.
- Add the still-warm pasta to the bowl and gently fold it into the sauce. Do not put the mixture back on the heat, as the yogurt must remain creamy and smooth.
- Melt the butter in a small skillet over low heat. When it foams and releases a slight nutty aroma, temporarily remove the pan from the heat.
- Stir the paprika, Aleppo pepper, and dried mint into the butter. Stir immediately, then return very briefly to low heat, just enough to release the aromas without burning the spices.
- Divide the yogurt pasta among shallow bowls. Drizzle generously with the spiced butter, creating red swirls on the surface, and serve immediately.
Nutrition
Per serving
- Energy
- 550.5 kcal
- Protein
- 17.23 g
- Carbohydrate
- 74.2 g
- Fat
- 18.9 g
- Fibre
- 4.14 g
- Calcium
- 11.88 mg
- Iron
- 0.65 mg
- Magnesium
- 6.2 mg
