Making the VIRAL Turkish Pasta With My Daughter

Ingredients

• 2 tbsp Olive Oil (for sautéing the sauce)
• 1 large Onion (thinly sliced)
• 1 tsp Cumin Seeds (whole seeds)
• 1/4 cup Fresh Mint Leaves (packed, roughly 10 leaves, torn)
• 1 tsp Urfa Chili Flakes (or Aleppo chili flakes)
• 2 tbsp Tomato Puree (canned or blended fresh tomatoes)
• 2 tbsp Fresh Parsley (chopped)
• 1 tsp Salt (to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 250 g Ratoni Pasta (short pasta; can substitute penne or fusilli)
• 1 cup Greek Yogurt (full‑fat, plain)
• 2 cloves Garlic (minced)
• 50 g Feta Cheese (crumbled)
• 1/2 cup Cherry Tomatoes (halved)
• 2 tbsp Pomegranate Seeds (fresh)
• 2 tbsp Olive Oil (for chili oil) (extra for chili oil)
• 1 tsp Chili Flakes (for chili oil) (same type as used in sauce)

Instructions

1. Make Chili Oil

   Heat 2 tbsp olive oil in a small saucepan over low heat. Add 1 tsp chili flakes and gently warm for 2‑3 minutes until fragrant, being careful not to burn the flakes. Remove from heat and set aside.

   Time: PT5M

2. Sauté Onions and Cumin

   In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10 seconds. Add the sliced onion and sauté until golden brown, about 4‑5 minutes.

   Time: PT5M

3. Build the Sauce

   Stir in the torn mint leaves, 1 tsp Urfa (or Aleppo) chili flakes, and 2 tbsp tomato puree. Cook for 2 minutes, then add 2 tbsp chopped parsley, salt, and pepper. Let the mixture simmer gently for another 3 minutes.

   Time: PT5M

4. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add 250 g ratoni pasta and cook al dente according to package instructions, usually 8‑10 minutes. Reserve 1 cup of pasta water, then drain the pasta.

   Time: PT10M

   Temperature: boiling

5. Prepare Garlic Yogurt

   In a mixing bowl, combine 1 cup Greek yogurt, 2 minced garlic cloves, a pinch of salt and pepper. Stir until smooth.

   Time: PT5M

6. Combine Pasta and Sauce

   Add the drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water a tablespoon at a time if the sauce looks dry. Cook together for 2 minutes so the flavors meld.

   Time: PT5M

7. Plate and Garnish

   Divide the pasta among plates. Dollop garlicky yogurt over each serving, drizzle the prepared chili oil, then sprinkle crumbled feta, halved cherry tomatoes, pomegranate seeds, and chopped parsley. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

470

Protein

15 g

Carbohydrates

55 g

Fat

15 g

Fiber

4 g