Dinner Tonight: Tortellini with Yogurt, Mint, and Smoked Paprika Oil Recipe

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Dinner Tonight: Tortellini with Yogurt, Mint, and Smoked Paprika Oil Recipe

I'm in love with Rozanne Gold's new book Radically Simple: Brilliant Flavors with Breathtaking Ease for, well, exactly the reasons in that title. Sometimes you flip through cookbooks and pick out, say, five or six recipes that you just have to cook. With Gold's book, I'm stopping every single page. A gusty roast chicken recipe with no salt, Spaghetti with Gouda and Frozen Olive Oil (to make it more like butter's ability to help a sauce emulsify), a simple soup thickened with chickpea flour—her recipes are smart and original and all the more amazing because of their simplicity.

This one is a perfect example, a stunning way to dress up tortellini (a pantry item I'm never caught without). A quick whisk of olive oil with a smashed garlic clove and smoked paprika is the deeply flavored foil to thick Greek yogurt whisked with more olive oil; torn mint leaves add an herby bite. Though light and simple, it's unlike anything I could think of myself. It reminded me why I read cookbooks: to be inspired.

  • Active time: 10 minutes
  • Total time:10 minutes


  • 1 pound cheese or meat tortellini
  • 1/2 cup olive oil
  • 1/2 teaspoon sweet smoked paprika
  • 1 large garlic clove, peeled and smashed
  • 1 cup Greek yogurt, room temperature
  • Kosher salt
  • 1/3 cup mint leaves, torn


  1. 1.

    Bring a large pot of salted water to boil and cook the tortellini according to package instructions until al dente. Meanwhile, whisk together 5 tablespoons olive oil with paprika and garlic and set aside. Whisk 2 tablespoons of oil with yogurt and season to taste with salt.

  2. 2.

    Drain tortellini, dry well, and toss with the remaining tablespoon oil. Season with salt and pepper to taste. Divide among plates and top with yogurt and mint leaves. Drizzle with paprika oil and serve.