Cook the pasta in salted water.
Meanwhile, peel the garlic, crush it and mortar it with a little salt or chop it tiny. Stir together the yogurt, garlic, salt, pepper and set aside. In another saucepan warm oil, add tomato paste and a little salt , stir on not too high heat every now and then until tomato paste starts to smell good, then add pepper, chili powder and n. B of the meatball seasoning (to buy as Köftebaharati in Turkish stores), stir 1 – 2 times and deglaze with a little water until a slightly thick sauce.
Strain the noodles, rinse with water, pour into a bowl (or any container you want to serve in), pour yogurt sauce over and stir. Finally, pour some of the tomato sauce over the pasta-yogurt mixture.
