Vegetarian (mozzarella and sun dried tomato) manti

I have previously blogged about the manti that I ate in Turkey over the summer. This is their version of a filled pasta topped with a tangy yoghurt sauce and spiced with paprika oil. It is very simple (especially if you are not filling your own pasta). This type of dish is very common in the middle east and Ottolenghi features a pasta shell dish in a pea and yoghurt sauce in 'Jerusalum'. I have messed around with what is the basic recipe to add a few extra textural and flavoural flourishes as inspired by Ottolenghi.

What you will need
A packet of filled pasta (I used mozzarella and sun dried tomatoes)
4 table spoons of plain yoghurt
2 cloves garlic
2 table spoons olive oil
1 tea spoon paprika
1/2 tea spoon sumac (optional)
1/2 tea spoon chilli flakes
A handful of pine nuts
Fresh lemon thyme

Firstly chop the garlic and add to the yoghurt and season with a little bit of salt.

Next cook the pasta as per packet instructions. This usually requires boiling for 2-3 minutes until cooked through.

Whilst the pasta is cooking, heat the oil through and add the spices and chilli flakes along with the pine nuts to brown slightly for a minute.

Serve the pasta topped with the garlic yoghurt and the spiced oil and pine nuts. Garnish with the lemon thyme.