I apologize for the roughness of this recipe. But there’s no time like the present to shed your water-wings and swim in the deep end!
Put about a cup of plain yogurt, a clove or two of garlic, and some salt in a blender (or just finely mince the garlic and mix with yogurt and salt). Blend until smooth. You can adjust the amount of yogurt, garlic, and salt as you like. Stir in half a bunch of chopped fresh dill (optional).
In a small sauce pan add a few tbsp of canola oil. Heat over medium heat for a few minutes. Add 1-2 tbsp of crushed red pepper and paprika, fry for a minute or two. You can also add some finely chopped flat leaf parsley and a tbsp of tomato paste if you like. This time I made it without dill and with tomato paste–if you make it with dill, I suggest you omit the tomato paste.
Toss cooked penne pasta with the yogurt sauce. Serve in serving bowls and drizzle the fried red pepper over it. (it’s much thicker and richer if you add tomato paste, I suggest you add some water) Chopped red onion is also a nice garnish 🙂