Yogurt Pasta with Garlic and Chili Butter
Ingredients
- 400 gDried pasta (macaroni or rigatoni type)
- 500 gPlain Greek yogurt (at room temperature)
- 3 pcGarlic (mashed into a paste)
- 50 gUnsalted butter (cubed)
- 1 tspHot pepper en poudre (or smoked paprika)
- 1 tbspMint fresh (chopped)
- 1 pinchGray sea salt
- 1 tspAleppo Pepper (Pul Biber)
Method
Pasta coated in a bright, creamy garlic yogurt sauce. The contrast between the milky freshness and the spicy hazelnut butter drizzled on top wakes up the whole dish.
- 1
Plunge the pasta into a large amount of boiling salted water. Cook until al dente. Before draining, reserve a ladleful of the starchy cooking water.
- 2
In a large mixing bowl, combine the yogurt with the minced garlic and a pinch of salt. Gradually add a little hot cooking water to loosen the sauce and temper it to prevent it from curdling when it hits the pasta.
- 3
Melt the butter in a small skillet. When it starts to foam and smell nutty, add the chili powder and the pul biber. Remove from heat immediately to avoid burning the spices.
- 4
Pour the drained pasta into the yogurt bowl. Mix well to combine. Serve in shallow bowls, drizzle with the chili and pul biber butter, and sprinkle with chopped mint.
Frequently asked questions
How do you get this dish right?
- Never heat the yogurt directly on the stove; it will curdle instantly.
- Pasta cooking water is the key to the emulsion: its starch stabilizes the yogurt.
How long does this dish keep?
Enjoy immediately. Yogurt loses its creaminess and can split when reheated.
