Recipe for chatachtuma (spaghetti with yogurt and garlic)

Karoline Boehm Goodnick for the Boston Globe

Serves 2

This dish is a hearty, simple meal with just a few ingredients. It should be seasoned generously with salt and pepper. Have some bread on hand to mop up any leftover yogurt.

	Salt, to taste
½	pound spaghetti
1½	cups plain whole-milk Greek yogurt
3	large garlic cloves, finely chopped
1½	tablespoons freshly ground black pepper (or more to taste)
3	tablespoons unsalted butter
	Warm toasted bread (for serving)

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, for 8 minutes or until it is tender but still has some bite.

2. Meanwhile, combine the yogurt, garlic, and pepper in a large bowl. Season to taste with salt.

3. Drain pasta well and immediately add to the bowl of yogurt.

4. In the pasta pot over medium heat, melt the butter until it foams and sizzles. Drizzle over the pasta and toss well. Taste for seasoning and add more salt and pepper, if you like. Serve immediately with toasted bread. Danielle Rehfeld