# What You’ll Use:
→ Pasta
01 - 14 oz dried pasta (tagliatelle or spaghetti)
02 - Salt, for boiling water
→ Garlicky Yogurt
03 - 14 oz full-fat Greek yogurt
04 - 2 cloves garlic, finely minced
05 - 1/2 tsp salt
06 - 1 tbsp lemon juice (optional)
→ Paprika Chili Butter
07 - 4 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 1 1/2 tsp sweet paprika
10 - 1/2 tsp chili flakes (adjust to taste)
11 - 1/4 tsp ground cumin (optional)
→ Garnish
12 - 2 tbsp fresh dill or parsley, finely chopped
13 - Freshly ground black pepper, to taste
# How-To:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
02 - In a bowl, combine Greek yogurt, minced garlic, salt, and lemon juice if using. Mix well and keep at room temperature.
03 - Melt butter with olive oil over medium heat in a small saucepan. Stir in paprika, chili flakes, and cumin if using. Let sizzle gently for 1 to 2 minutes until fragrant and deep orange-red, then remove from heat.
04 - Toss the drained pasta with reserved pasta water to loosen and coat evenly. Divide pasta onto serving plates.
05 - Spoon dollops of garlicky yogurt over the hot pasta. Drizzle the warm paprika chili butter evenly on top.
06 - Sprinkle with fresh dill or parsley and freshly ground black pepper. Serve immediately.
