Turkish Pasta (Yoğurtlu Makarna) Recipe
Here’s a delicious Turkish Pasta (Makarna) recipe inspired by traditional Turkish flavors-creamy, garlicky yogurt sauce, rich tomato topping, and fresh herbs.
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Ingredients (4 servings)
For the pasta:
300 g (10 oz) pasta (penne, fusilli, or farfalle work well)
1 tbsp salt (for boiling water)
For the yogurt sauce:
1½ cups plain thick yogurt (preferably strained or Greek-style)
2 cloves garlic, minced
½ tsp salt
For the tomato-butter topping:
2 tbsp butter
1 tbsp olive oil
1 tbsp tomato paste
½ tsp paprika (sweet or smoked)
¼ tsp red pepper flakes (optional, for heat)
Salt to taste
To garnish:
Fresh parsley or dill, finely chopped
Extra red pepper flakes or sumac (optional)
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Instructions
Cook the pasta:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente.
Drain, but keep ½ cup of the cooking water aside.
Prepare the yogurt sauce:
In a bowl, whisk together the yogurt, minced garlic, and salt until smooth.
Set aside at room temperature (cold yogurt directly on hot pasta can curdle).
Make the tomato–butter topping:
In a small pan, heat the butter and olive oil over medium heat.
Stir in the tomato paste and cook for 1-2 minutes until fragrant.
Add paprika, red pepper flakes, and a pinch of salt. Mix well, then remove from heat.
Assemble:
While the pasta is still warm, toss it gently with the yogurt sauce, adding a splash of the reserved cooking water if needed for creaminess.
Spoon the tomato-butter topping over the pasta.
Garnish with fresh herbs and extra spice if desired.
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Serving Tip
Serve immediately with warm Turkish bread and a side salad. This dish can be eaten warm or at room temperature, making it great for summer meals.