Why Make This Recipe
Viral Anna Paul’s Turkish Pasta is a delicious and comforting dish that brings flavors from Turkey to the dinner table. This recipe is not only easy to make but also uses simple ingredients found in most kitchens. It combines the heartiness of ground beef with the creaminess of Greek yogurt, making it a perfect meal for any day of the week. Whether you’re cooking for yourself or hosting friends, this pasta is sure to impress.
How to Make Viral Anna Paul’s Turkish Pasta
Ingredients:
- 1 pound ground beef (90% lean or higher)
- 1 tablespoon olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 Roma tomatoes (diced)
- 1 cup full-fat Greek yogurt
- 1 tablespoon tomato puree (optional)
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces pasta (penne, rotini, farfalle, or spaghetti)
- 2 tablespoons fresh parsley (chopped)
Directions:
- Brown the Ground Beef: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned throughout, about 5 minutes. Drain any excess grease.
- Sauté the Aromatics: Add the diced onion to the pan with the cooked ground beef and cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant. Be careful not to burn the garlic.
- Build the Sauce: Add the diced tomatoes, tomato puree (if using), paprika, onion powder, salt, and pepper to the pan. Stir to combine and cook for 2 minutes, allowing the flavors to meld.
- Incorporate the Yogurt: Stir in the full-fat Greek yogurt until well combined. If your yogurt is too tart, add a touch of honey or sugar to taste. Bring the sauce to a simmer and cook for 5 minutes, until slightly thickened.
- Cook the Pasta: While the sauce simmers, cook the pasta according to package directions in a separate pot of boiling salted water. Drain the pasta, reserving a little bit of the starchy pasta water (about 1/4 cup).
- Assemble and Serve: Add the cooked pasta to the pan with the sauce and toss to coat. If the sauce seems too thick, gradually add a splash or two of the reserved pasta water to thin it out to your desired consistency.
- Garnish and Enjoy: Remove the pan from heat and stir in the chopped fresh parsley. Plate the pasta and enjoy immediately!
How to Serve Viral Anna Paul’s Turkish Pasta
Serve the Turkish Pasta hot, garnished with fresh parsley. It pairs well with a side salad or crusty bread to soak up the delicious sauce. For a special touch, consider adding a sprinkle of feta cheese on top before serving.
How to Store Viral Anna Paul’s Turkish Pasta
If you have leftovers, store your Turkish Pasta in an airtight container in the refrigerator. It will last for about 3-4 days. Reheat it gently in the microwave or in a skillet over low heat, adding a splash of water or extra yogurt to keep it moist.
Tips to Make Viral Anna Paul’s Turkish Pasta
- Use lean ground beef to keep the dish healthier.
- If you like it spicy, add red pepper flakes to the sauce.
- Don’t skip the fresh parsley; it adds a fresh flavor and color to the dish!
Variation
Feel free to substitute the ground beef with ground turkey or chicken for a lighter option. You can also use different types of pasta based on your preference.
FAQs
Can I use low-fat yogurt?
Yes, you can use low-fat yogurt, but it may not be as creamy. Full-fat yogurt gives the best flavor and texture.
Can I make this vegetarian?
Absolutely! Replace the ground beef with lentils or a mix of vegetables for a tasty vegetarian version.
How can I make it ahead of time?
You can prepare the sauce and cook the pasta in advance. Mix them together just before serving to keep the pasta from getting soggy.
Turkish Pasta
Ingredients
For the Pasta
- 8 ounces pasta (penne, rotini, farfalle, or spaghetti)
For the Sauce
- 1 pound ground beef (90% lean or higher) Use lean ground beef for a healthier option.
- 1 tablespoon olive oil For cooking the beef.
- 1 medium onion (diced)
- 2 cloves garlic (minced) Be careful not to burn the garlic.
- 2 Roma tomatoes (diced)
- 1 cup full-fat Greek yogurt Can use low-fat, but full-fat is creamier.
- 1 tablespoon tomato puree (optional)
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped) Adds fresh flavor and color.
Method
Preparation
- In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned throughout, about 5 minutes. Drain any excess grease.
- Add the diced onion to the pan with the cooked ground beef and cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
Cooking the Sauce
- Add the diced tomatoes, tomato puree (if using), paprika, onion powder, salt, and pepper to the pan. Stir to combine and cook for 2 minutes, allowing the flavors to meld.
- Stir in the full-fat Greek yogurt until well combined. If your yogurt is too tart, add a touch of honey or sugar to taste. Bring the sauce to a simmer and cook for 5 minutes, until slightly thickened.
Cooking the Pasta
- While the sauce simmers, cook the pasta according to package directions in a separate pot of boiling salted water. Drain the pasta, reserving a little bit of the starchy pasta water (about 1/4 cup).
Assembly and Serving
- Add the cooked pasta to the pan with the sauce and toss to coat. If the sauce seems too thick, gradually add a splash or two of the reserved pasta water to thin it out to your desired consistency.
- Remove the pan from heat and stir in the chopped fresh parsley. Plate the pasta and enjoy immediately!