I get why Anna Paul’s Turkish Pasta broke the internet: it’s creamy, garlicky, tangy, and loaded with spiced beef in a way that feels wildly addictive.

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I saw Anna Paul’s Turkish pasta everywhere, and I get it. I’m obsessed with the way garlicky yogurt crashes into spiced butter, all tangy, rich, and a little messy in the best possible way.

This is the kind of bowl I keep thinking about after the last bite, because every forkful has that creamy slash spicy thing I cannot stop chasing. But honestly, the drama is part of why I love it.

Glossy sauce, punchy flavor, zero boring bites. And yes, I had to try it the second it went viral.

No regrets. Not even close for me at all.

Ingredients

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Tomato paste brings that deep, saucy vibe without making things feel too fancy.
Chili butter gives it heat, shine, and that “why is this so good?” moment.
Pasta keeps it cozy and filling, like the easiest comfort food dinner.
Garlicky yogurt makes the creamy version tangy, cool, and honestly kind of addictive.
Spiced butter hits hard with warmth, color, and big viral-recipe energy.
Garlic does what garlic always does: makes everything taste louder and better.
Basically, the simple version is fast, spicy, and pantry-friendly.
Plus, the yogurt version feels richer, fresher, and a little more balanced.
Neither one is “health food,” but the yogurt adds protein and keeps it satisfying.

Ingredient Quantities

Which version of Anna Paul’s viral Turkish pasta do you mean: the simple tomato paste and chili butter pasta, or the version served with garlicky yogurt and spiced butter?

How to Make this

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1. Make the garlicky yogurt: smash or finely grate 2 to 3 cloves garlic into 1 cup plain yogurt, add a pinch of salt and a splash of lemon juice, stir until smooth and chill while you cook the pasta.

2. Bring a large pot of salted water to a boil and cook 350 to 400 g pasta (penne, bucatini, or short pasta) until just shy of al dente; reserve about 1 cup pasta water, then drain.

3. In a large skillet, heat 2 to 3 tablespoons olive oil over medium heat and add 2 tablespoons tomato paste; stir and cook 2 to 3 minutes until the paste darkens and loses raw flavor.

4. Add 1 to 2 teaspoons red pepper flakes or Aleppo pepper, 1 teaspoon paprika, and a pinch of sugar and salt; cook 30 seconds to bloom the spices.

5. Pour in 1/2 to 3/4 cup of the reserved pasta water and whisk to loosen the paste into a saucy consistency; simmer 1 to 2 minutes until glossy.

6. Add the drained pasta to the skillet and toss vigorously, adding more pasta water a little at a time until the sauce coats the pasta and the pasta finishes cooking in the sauce.

7. In a small saucepan or separate skillet, melt 3 to 4 tablespoons unsalted butter over medium heat and cook until it foams and the milk solids begin to brown slightly; remove from heat and stir in a pinch more red pepper flakes or a teaspoon crushed chili flakes for a spiced butter.

8. To serve, spread a layer of the garlicky yogurt on each plate, pile the tomato paste tossed pasta on top, then spoon the hot spiced butter over the pasta so it sizzles into the yogurt.

9. Finish with a drizzle of good olive oil, a scattering of chopped fresh parsley or dill, crumbled feta or grated aged cheese if desired, and an extra pinch of flaky salt.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or strainer to drain pasta
3. Large skillet for the tomato paste sauce and tossing pasta
4. Small saucepan or second skillet for browning the butter
5. Measuring cups and spoons
6. Whisk for loosening the tomato paste into a sauce and for the yogurt
7. Wooden spoon or heatproof spatula for stirring and tossing
8. Tongs or a pasta fork for transferring and tossing the pasta
9. Cutting board and chef knife for garlic and herbs
10. Small bowl for the garlicky yogurt and a serving spoon

FAQ

Which version of Anna Pauls viral Turkish pasta is this about? The recipe can mean either the simple pasta tossed with tomato paste and chili butter or the richer version served with garlicky yogurt and spiced butter; check the ingredient list or serving notes to confirm which one youre making.

What are the key ingredients that define each version? The simple version uses tomato paste, olive oil, chili flakes or pul biber, butter, and pasta. The yogurt version adds strained garlic yogurt and a spiced butter or oil topping often flavored with paprika, Aleppo pepper, or pul biber and sometimes dried mint.

How do I make the sauce cling to the pasta without it getting gummy? Reserve some pasta cooking water, cook the sauce briefly to bloom the tomato paste and spices, then toss hot pasta with the sauce adding small amounts of cooking water until glossy and well coated.

How do I prepare the garlicky yogurt so it is silky and not watery? Use thick strained yogurt or Greek yogurt and mix in finely grated or crushed garlic. If your yogurt is loose, drain it in a cheesecloth-lined sieve in the refrigerator for 30 to 60 minutes before using.

Can I make this recipe vegetarian and gluten free? Yes. The standard recipe is vegetarian. For gluten free, use your favorite gluten free pasta and follow the same technique; the flavors translate well.

How should I store and reheat leftovers? Store pasta and any sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil, then finish with fresh yogurt or melted spiced butter just before serving.

Anna Paul Posted This Turkish Pasta And It Went Viral Recipe Substitutions and Variations

Which version do you mean: the simple tomato paste and chili butter pasta, or the one served with garlicky yogurt and spiced butter?

Tomato paste
- Concentrated canned tomato purée (similar intensity, slightly looser)
- Sun-dried tomato paste rehydrated (deeper, slightly sweet flavor)
- Fresh tomato reduction (cook down ripe tomatoes until thickened)
Chili butter / red pepper flakes
- Harissa paste (adds smokiness and complex spice)
- Paste made from Aleppo pepper or pul biber (milder, fruity heat)
- Pinch of cayenne plus a drizzle of neutral oil (clean, adjustable heat)
Unsalted butter (for finishing)
- Ghee or clarified butter (more aromatic, higher smoke point)
- Olive oil (lighter, fruity finish, good for vegan swap)
- Flavored butter (garlic or herb butter for extra depth)
Garlicky yogurt (for the yogurt-topped version)
- Labneh or strained Greek yogurt (thicker, tangier)
- Sour cream mixed with a little milk (creamy, milder tang)
- Silken tofu blended with lemon and garlic (dairy free, silky texture)

Pro Tips

– Make the garlicky yogurt mellow and bright: grate the garlic very finely and let the yogurt sit in the fridge for at least 10 to 15 minutes before serving so the garlic loses its raw edge and the lemon and salt knit into the yogurt. If you want a gentler garlic note, rinse the grated garlic briefly under cold water before adding it.

– Amp up the tomato paste flavor by cooking it long enough to caramelize slightly. Stir it over medium heat until it darkens and gives off a nutty, concentrated aroma. That extra minute or two transforms the paste from flat to deeply savory.

– Treat pasta water like liquid gold: add it gradually while tossing so you get a glossy, silky sauce that clings to each piece. If the sauce seems thin at first, a short simmer after adding pasta will tighten it; if too thick, add a splash more water rather than extra oil.

– Time your browned butter for contrast: pull the pan off the heat the moment the milk solids turn golden and smell toasty, then stir in the chili so the spice blooms without burning. Spoon it over the pasta just before serving so it sizzles into the cool yogurt and creates that irresistible hot and cold textural hit.

Anna Paul Posted This Turkish Pasta And It Went Viral Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I get why Anna Paul’s Turkish Pasta broke the internet: it’s creamy, garlicky, tangy, and loaded with spiced beef in a way that feels wildly addictive.

Servings

servings

Calories

520

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander or strainer to drain pasta
3. Large skillet for the tomato paste sauce and tossing pasta
4. Small saucepan or second skillet for browning the butter
5. Measuring cups and spoons
6. Whisk for loosening the tomato paste into a sauce and for the yogurt
7. Wooden spoon or heatproof spatula for stirring and tossing
8. Tongs or a pasta fork for transferring and tossing the pasta
9. Cutting board and chef knife for garlic and herbs
10. Small bowl for the garlicky yogurt and a serving spoon

Ingredients

Which version of Anna Paul's viral Turkish pasta do you mean: the simple tomato paste and chili butter pasta, or the version served with garlicky yogurt and spiced butter?

Directions

Make the garlicky yogurt: smash or finely grate 2 to 3 cloves garlic into 1 cup plain yogurt, add a pinch of salt and a splash of lemon juice, stir until smooth and chill while you cook the pasta.
Bring a large pot of salted water to a boil and cook 350 to 400 g pasta (penne, bucatini, or short pasta) until just shy of al dente; reserve about 1 cup pasta water, then drain.
In a large skillet, heat 2 to 3 tablespoons olive oil over medium heat and add 2 tablespoons tomato paste; stir and cook 2 to 3 minutes until the paste darkens and loses raw flavor.
Add 1 to 2 teaspoons red pepper flakes or Aleppo pepper, 1 teaspoon paprika, and a pinch of sugar and salt; cook 30 seconds to bloom the spices.
Pour in 1/2 to 3/4 cup of the reserved pasta water and whisk to loosen the paste into a saucy consistency; simmer 1 to 2 minutes until glossy.
Add the drained pasta to the skillet and toss vigorously, adding more pasta water a little at a time until the sauce coats the pasta and the pasta finishes cooking in the sauce.
In a small saucepan or separate skillet, melt 3 to 4 tablespoons unsalted butter over medium heat and cook until it foams and the milk solids begin to brown slightly; remove from heat and stir in a pinch more red pepper flakes or a teaspoon crushed chili flakes for a spiced butter.
To serve, spread a layer of the garlicky yogurt on each plate, pile the tomato paste tossed pasta on top, then spoon the hot spiced butter over the pasta so it sizzles into the yogurt.
Finish with a drizzle of good olive oil, a scattering of chopped fresh parsley or dill, crumbled feta or grated aged cheese if desired, and an extra pinch of flaky salt.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.