John Myers
Ingredients for 2 servings:
- 250 g pasta, approx.
- 200 g yogurt, Greek or Turkish, 10% fat
- n. B. Garlic clove(s), approx. 1 – 2
- 1 tsp mint, dried, or 1 handful of fresh mint leaves
- Salt
- 40 g butter, approx.
- 1 tsp paprika paste, approx.
- 1 tsp tomato paste, approx.
- ½ tsp paprika powder, sweet, approx.
- e.g. chili flakes
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
made quickly
Pour the yogurt into a small bowl. Press in about 1-2 garlic cloves, add chopped or dried mint, and mix everything well. Season well with salt. Cook the pasta in salted water according to the package instructions until al dente. Meanwhile, melt the butter in a small pan. Stir in the paprika and tomato paste, paprika powder, and chili flakes, if desired, and keep warm. Drain the pasta through a sieve, return it to the pot, and mix well with the yogurt. Divide the pasta among plates, pour over the warm butter sauce, and serve hot. Tip: If you plan ahead and have time, you can let the yogurt sit longer to make it more flavorful.
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