Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water aside.

Make the garlicky tomato sauce

• Melt the butter with the olive oil in a pan over medium heat.
• Add the garlic and tomato paste and fry gently until fragrant and darkened.
• Season with paprika, dried mint, salt and black pepper.

Prepare the yogurt base

• Stir the yogurt with a pinch of salt in a bowl until smooth.
• Spread the yogurt over the base of a serving dish.

Assemble and serve

• Spoon the hot pasta over the yogurt.
• Pour the tomato butter sauce on top and scatter with crumbled feta.
• Serve with the diced tomato and parsley salad on the side.