Turkish Pasta with Garlic Yogurt
Tender pasta coated in warm garlic yogurt sauce, topped with crispy browned butter and Aleppo pepper. Ready in under 20 minutes—comfort in a bowl.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
- 8 oz penne or rigatoni
- 1 cup plain yogurt (full-fat)
- 4 cloves garlic cloves, minced
- 3 tbsp butter
- 1 pinch salt and pepper to taste
- ½ tsp Aleppo pepper or red pepper flakes
Instructions
- 1
Boil salted water in a large pot. Add pasta and cook until just tender, about 9 minutes.
- 2
Whisk yogurt with minced garlic, salt, and pepper in a small bowl until smooth.
- 3
Melt butter in a small skillet over medium heat until it foams and turns golden, ~2 minutes.
- 4
Add Aleppo pepper to the butter, stir for 20 seconds until fragrant, then remove from heat.
- 5
Drain pasta, reserving 1/2 cup cooking water. Return pasta to the pot off heat.
- 6
Pour yogurt sauce over pasta and toss gently, adding cooking water 2 tbsp at a time until creamy.
- 7
Divide pasta between bowls and drizzle with the warm garlic butter. Serve immediately.
Tools you’ll need
- large pot
- small bowl
- small skillet
- whisk
- spoon
- colander
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