Start with a large pot of water.

Add salt. The water should taste slightly salty — like the sea.

Bring it to a boil, then add the pasta.

Cook according to the package instructions, usually 8–10 minutes.

Stir once or twice so the pasta doesn’t stick.

When it’s done, drain it… but save about ½ cup of pasta water. That little trick helps later.

While the pasta cooks, prepare the yogurt sauce.

In a bowl combine:

yogurt

minced garlic

pinch of salt

Mix gently.

The texture should be creamy and smooth.

Quick tip — if the yogurt feels too thick, add one tablespoon of pasta water. It loosens it up beautifully.

Set the bowl aside.

Now the best part.

Take a pan and melt the butter over medium heat.

Add olive oil — this prevents the butter from burning.

Once melted, add:

tomato paste

paprika

chili flakes

Stir slowly.

Within seconds the kitchen starts smelling amazing. Warm… rich… slightly smoky.

Let the sauce cook for 1–2 minutes. Not longer.

You want the spices to bloom — not burn.

Now bring the pasta back.

Place the drained pasta in a large bowl or pan.

Add the yogurt sauce first. Toss gently.

Yes — it may look unusual at this stage.

Then drizzle the warm tomato butter sauce over the top.

The colors become beautiful:

white yogurt… red butter… golden pasta.

Mix lightly or leave it layered — both ways work.

Top with:

chopped parsley

dried mint

black pepper

And serve immediately.

Warm pasta with cool yogurt sauce… spicy butter… soft garlic flavor.

It’s comforting, a little unusual… and surprisingly addictive.

Trust me.