Start by cooking your pasta according to the package instructions. Make sure to salt the water generously—it’s your first opportunity to add flavor to the dish. Once the pasta is al dente, drain it and set it aside, reserving a bit of the pasta water just in case you need to loosen the sauce later. Pro tip: Toss the cooked pasta with a tiny bit of olive oil to keep it from sticking together while you prep the sauces.

While the pasta cooks, mix your yogurt with minced garlic and a pinch of salt in a bowl. I like to let this sit for a few minutes so the garlic can infuse the yogurt. It’s simple, but trust me, this step makes a big difference. If you’re someone who loves a creamy, tangy flavor, you can add a tablespoon of lemon juice to enhance the yogurt’s brightness.

In a skillet, melt the butter over medium heat. Add a drizzle of olive oil to keep the butter from browning too quickly. Stir in the tomato paste and cook it for a couple of minutes until it deepens in color. Add your paprika, Aleppo pepper, and a pinch of salt, stirring to combine. The aroma at this stage is just amazing—warm and smoky with a hint of sweetness. If you like a bit more heat, throw in an extra pinch of red pepper flakes.

Toss the cooked pasta into the skillet with the tomato butter sauce, stirring to coat each piece. If the sauce feels too thick, add a splash of the reserved pasta water. Once the pasta is coated, remove it from the heat and gently fold in the yogurt mixture. The key here is to mix gently so the yogurt doesn’t separate. You’ll end up with a glossy, creamy dish that looks as good as it tastes.

Transfer your Turkish pasta to a serving dish and drizzle it with any remaining tomato butter sauce. Sprinkle with fresh parsley or dill and maybe a touch of sumac for a bit of tang. Serve it up and watch it disappear—it’s that good! Don’t forget to have some warm, crusty bread on the side to scoop up every bit of sauce.