This pepper spaghetti is my go-to recipe for something really really really comforting. When I eat it I feel at peace, relaxed and like everything is gonna be okay. Turkish yogurt is so creamy and dense, it’s the perfect contrast with the bite from the firm-ish spaghetti and the spices from the sauce. The yogurt, instead of drowning the pasta in a bland goopy mixture, enhances everything! The pepper spaghetti sauce gets creamier and the yogurt harmonizes the flavors from the vegetable and the spices to perfection.
I don’t know for sure what’s so special about this pepper spaghetti, what brings me so much comfort but I think the answer lies in the yogurt. More precisely Turkish yogurt. When I was living in Turkey one of my flatmates told me that eating even just one spoon of yogurt was the ultimate cocooning experience, as if lying down on a dozen of the fluffiest pillows ever. There must be a scientific explanation for it (is it the fat?) but right now knowing that it just hit that spot is enough for me.
Turkish yogurt is really what brings this pepper spaghetti together. It’s essential so do try it, put it on the side of your plate and if you don’t like it then you can eat your pasta with just the tomato/green pepper sauce and it’ll be very good too. But it’s gonna be better with the yogurt I swear (okay now I am gonna shut up about great this meal is with Turkish yogurt).
TURKISH YOGURT
I know that there might be some psychological barriers preventing you from putting a big dollop of yogurt on your spaghetti and I get it, I was there too. But after one bite you won’t be able to stop yourself from devouring this meal. The key is to perceive a dollop of Turkish yogurt more as heavy cream than the probiotic yogurt your doctor advised you to take for your digestion. I was never that much into yogurt and I could never eat it by the spoonful as a snack/dessert/breakfast. So putting it on my dinner would have been inconceivable before moving to Turkey.
When I was at my in-laws and I saw them putting it on their pasta the first time I thought it was all a big joke to see my reaction. But then I realized that I actually never saw anyone eating yogurt as a snack/dessert/breakfast. It was always for savory purposes, to accompany a meal and it was e-ve-ry-whe-re. Served in mezze, as a drink (ayran), as a sauce with filled pasta, on the side with köfte or sarmas,… And don’t even get me started on how good it is with rice pilav. And why is it everywhere? Because it’s so damn good! Don’t miss out on such good food just because you’ve never seen anything like it before, it would be such a shame.
SUBSTITUTES
➝ How to substitute Turkish yogurt? I do encourage you to try the real thing but seriously I get you if you just want a substitute. There are 2 Turkish grocers not THAT far away from my house but I’ve gotta be honest I’m not always willing to drive a little bit more just to buy yogurt. So you can use strained full-fat Greek yogurt from wherever you usually shop, as it is more widely available than Turkish yogurt. BUT Turkish yogurt is thicker than Greek-style yogurt so pick the thickest Greek yogurt you can find. The tangiest the better also.
➝ How to substitute Turkish tatlı biber salcası? I would encourage you to get the real thing if you have a Turkish grocer nearby. A jar lasts forever if you pour a bit of olive oil on top of the paste and mix it after you opened the jar. However, if you can’t find it I wouldn’t advise you to use harissa or gochujang as a substitute, they would be way too spicy and the wrong flavor profile. For this recipe you can substitute the red pepper paste with tomato paste and ½ tsp of red chili flakes. After all, the uses of domates salcası (tomato paste) and biber salcası (red pepper paste) are quite interchangeable in Turkish recipes, each family having their preferences.
Pepper spaghetti
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Yield: 3 1x
- Category: Dinner
- Method: Pasta
- Cuisine: Turkish
Description
This pepper spaghetti recipe is super quick and super comforting. Packed with tomatoes, green pepper, garlic, and Turkish red pepper paste, you’re in for a very special night! Add a big dollop of Turkish yogurt on the side to reach ultimate perfection.
Ingredients
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2 tomatoes (around 300g)
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1 small bullhorn green pepper (around 100g)
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2 big garlic cloves
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1 tbsp mild red pepper paste / Turkish tatlı* biber salçası
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2 tbsp butter
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2 tbsp vegetable oil
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1 tsp cumin
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1 tsp dried thyme
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2 tsp salt
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½ tsp black pepper
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300g dry spaghetti (3 cups)
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Turkish yogurt (or the densest full-fat Greek yogurt you can find)
Instructions
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Fill a large pot, in which you will cook the spaghetti, about 2/3 full of water. Bring the water to a boil over high heat while you make the sauce.
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Core the tomatoes and cut them into big wedges. Place in a food processor and blend until the tomato mixture is smooth. If there are a few small chunky pieces left that you can’t get to blend it’s fine
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Seed the green pepper and chop it into big pieces. Place in the food processor and blend until smooth.
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Peel the garlic cloves and roughly chop them. Place in the food processor. Add the red pepper paste to the mixture and blend until everything is combined.
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When the water is boiling, add 2 tsp of salt to the pot and the pasta. If the spaghetti doesn’t fit in the pot, wait 30 seconds and then push them into the water with a wooden spoon. Stir the spaghetti occasionally as they boil.
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Cook the spaghetti for 1 minute less than is indicated on the package as they will continue to cook with the heat from the sauce later on.
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While the spaghetti is cooking, finish making the sauce. Put the butter and oil in a medium-sized saucepan and cook over low heat until the butter is melted.
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Add the spices, seasoning and the sauce from the food processor. Bring to a boil, then let the sauce simmer for 5 min.
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When the spaghetti is ready (still a bit firm in the center) drain, reserving a mugful of the cooking water.
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Add the drained spaghetti to the saucepan and toss until the sauce coats the pasta perfectly. If it looks a bit dry you can loosen the sauce with some of the reserved cooking water.
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If you want your pepper spaghetti to be extra flavorful, serve this pasta still warm but not hot AND even if pasta & plain yogurt seems like a weird combination to you, do try it, it’s hea-ven with this sauce.
Notes
You can keep any leftover in an airtight container in the fridge for up to 3 days.
Reheat the leftover in a saucepan over low heat. Usually, the oil/butter in the pepper spaghetti sauce helps the pasta not sticking to the saucepan but you can add a splash of water to help it along.
*If you buy Turkish red pepper paste, check the label thoroughly. Acı means hot and tatli means sweet. For this recipe, you’ll need the ‘sweet/tatlı’ one. I find it easier to use the tatlı pepper paste because it’s easier to add spices to make it hot, but if the acı is too spicy for you then you won’ be able to get rid of the hot taste.
Nutrition
- Serving Size: 1 plate
- Calories: 568
- Fat: 14.4
Keywords: pasta, dinner, spaghetti, turkish recipe, pasta sauce, pepper
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