Tortellini with Yogurt, Mint and Smoked Paprika Oil
Sometimes I serve this with a nontraditional dusting of grated pecorino, which lends a desirable aroma. Use fresh pasta if available.
1 pound fresh cheese or meat tortellini (raviolini can also be used)
1/2 cup olive oil
1/2 teaspoon sweet smoked paprika
1 large garlic clove, peeled and smashed
1 cup plain thick Greek yogurt, room temperature
1/3 cup torn mint leaves
Bring a large pot of salted water to a boil. Add the tortellini and cook 8 minutes, until tender. Meanwhile, in a small bowl, combine 5 tablespoons of the olive oil, the smoked paprika, garlic, and a large pinch of salt. In another bowl, whisk together the yogurt, 2 more tablespoons oil, and salt to taste. Drain the pasta well; shake dry. Toss the pasta with the remaining 1 tablespoon oil and add salt and a generous amount of pepper. Divide among 4 bowls. Top with the yogurt and mint, and drizzle with the smoked paprika oil.