# What You Need:
→ Pasta
01 - 12 ounces dried pasta (such as spaghetti or linguine)
02 - Salt for boiling water
→ Yogurt Sauce
03 - 1 2/3 cups plain full-fat Greek or Turkish yogurt
04 - 2 garlic cloves, finely minced
05 - 1/2 teaspoon salt
06 - 2 tablespoons extra-virgin olive oil
→ Paprika Butter
07 - 1/4 cup unsalted butter
08 - 2 teaspoons sweet paprika or smoked paprika
09 - 1 teaspoon Aleppo pepper flakes or chili flakes (optional)
→ Garnish
10 - 2 tablespoons fresh dill or parsley, finely chopped
11 - Freshly ground black pepper to taste
# How to Make:
01 - Cook the dried pasta in a large pot of generously salted boiling water until al dente, following the package directions. Reserve about 1/3 cup of pasta cooking water before draining.
02 - In a large mixing bowl, whisk together the yogurt, minced garlic, salt, and olive oil until the mixture is completely smooth.
03 - Gently fold the hot, drained pasta into the yogurt sauce. Add reserved pasta water gradually to achieve a creamy consistency that coats the noodles evenly.
04 - Melt the butter in a small saucepan over medium heat. Add paprika and Aleppo pepper flakes, swirling gently until the butter turns a deep color and releases a fragrant aroma, about 1–2 minutes. Remove from the heat.
05 - Arrange the pasta on serving plates. Drizzle the paprika butter evenly over the top. Garnish with chopped herbs and freshly ground black pepper. Serve while warm.
