Inspired by the sauce served with Turkish manti, this pasta is made with strained yogurt and red pepper flakes toasted in hot butter. The yogurt sauce is much lighter than cream and makes a satisfying but not-too-heavy brunch dish.
Boil the pasta in salted water according to the package directions, then drain it.
Mix the strained yogurt with the crushed garlic and salt, then toss it with the hot pasta off the heat.
Melt the butter in a small skillet and add the red pepper flakes. Toast for 5 minutes until lightly foaming, then drizzle over the yogurt pasta and serve with dried mint.
Add the yogurt to the hot pasta after removing it from the heat; it will curdle if added directly to boiling water. Keep the heat low while toasting the red pepper flakes in butter so they do not burn. Allergens: wheat (gluten) and dairy (yogurt and butter).
Pul biberli tereyağının kokusu mutfağa yayılınca herkes mutfağa toplandı, yoğurdun ekşiliğiyle acı çok güzel dengelendi.
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