# What You Need:
→ Pasta
01 - 14 oz dried fusilli or penne pasta
02 - 1 tablespoon salt (for boiling water)
→ Yogurt Sauce
03 - 1 2/3 cups plain full-fat Turkish or Greek yogurt
04 - 2 cloves garlic, finely minced
05 - 1/2 teaspoon salt
→ Spiced Butter
06 - 1/4 cup unsalted butter
07 - 1 tablespoon olive oil
08 - 1 1/2 teaspoons sweet paprika
09 - 1/2 teaspoon Aleppo pepper or red pepper flakes
10 - 1/4 teaspoon dried mint (optional)
→ Garnish
11 - 2 tablespoons chopped fresh dill or parsley (optional)
# Steps:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, reserving 2 tablespoons of the cooking water, and set pasta aside.
02 - In a medium bowl, whisk together yogurt, minced garlic, and salt. If the yogurt is very thick, thin it by stirring in one or two tablespoons of reserved pasta water until smooth and creamy.
03 - In a small saucepan, melt butter with olive oil over medium heat. Add sweet paprika, Aleppo pepper, and dried mint if using. Stir and cook until the butter is foamy and fragrant, about 1 minute. Remove from heat.
04 - Toss the warm pasta in the yogurt sauce until evenly coated. Portion into serving bowls.
05 - Drizzle each serving generously with the spiced butter. Garnish with fresh dill or parsley if desired. Serve immediately.
