# What You'll 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)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain, reserving 2 tablespoons of the pasta water. Set pasta aside.
02 - In a medium bowl, whisk together yogurt, minced garlic, and salt. If sauce is too thick, thin with reserved pasta water until smooth and creamy.
03 - Melt butter with olive oil in a small saucepan over medium heat. Add paprika, Aleppo pepper, and dried mint if using. Stir and cook until butter is foamy and fragrant, about 1 minute. Remove from heat.
04 - Toss warm pasta with yogurt sauce until evenly coated. Divide into serving bowls.
05 - Drizzle spiced butter over each bowl. Garnish with chopped dill or parsley if desired. Serve immediately.
