At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: Serves 6
• Prep time: 10 minutes
• Cook time: 25 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of Serves 6.

• Calories: 380 kcal
• Protein: 13 g
• Carbohydrates: 62 g
• Fat: 9 g
• Sodium: 302 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Pasta

Have these measured and ready before you begin.

• 1 pound (454 g) spaghetti
• about 1 2/3 U.S. cups (400 ml) tomato purée
• 2 teaspoons (10 ml) biber salçası (red pepper paste)
• 2 tablespoons butter
• 1-2 garlic cloves, finely chopped
• 1/2 teaspoon fine salt
• Up to 1 cup (240 ml) reserved pasta water, added gradually
• 1/2 cup (2 ounces/57 g) grated Parmesan or aged kaşar
• 1 teaspoon dried mint

Directions

1. Cook the spaghetti according to the package directions and drain.

2. Melt the butter in a wide pot and cook the pepper paste and tomato purée until they begin to bubble gently.

3. Add the garlic and salt and cook briefly.

4. Add the spaghetti and enough of the warm water to loosen the sauce, then simmer gently until the pasta absorbs the flavor and reaches the desired texture.

5. Finish with grated cheese and dried mint and serve hot.

Sources

1. USDA FoodData Central — April 2026 data release