- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 80 Times
One of my favorite ways to make a meal is to boil pasta, and while it is cooking, look in the pantry to see what I have on hand to put together a sauce. It might be roasted red peppers, it might be a jar of marinara sauce and a little olive paste. Or, it might be artichoke hearts with some fresh tomatoes, as in this recipe. This dish has summer freshness because the sauce is light and does not smother the tortellini, and for that reason I think it goes nicely with grilled fish, garnished with fresh basil, of course.
- Salt (optional), for cooking the pasta
- 1 package (9 ounces) refrigerated fresh cheese tortellini
- 1 jar (6 ounces) marinated artichoke hearts with their liquid
- 1 tablespoon chopped fresh basil, or 1 teaspoon store-bought pesto
- 1 pint (2 cups) grape or cherry tomatoes, or 2 cups chopped tomatoes (from 2 medium-size tomatoes)
- 1 teaspoon capers, drained
- ¼ cup pre-shredded Parmesan cheese
1. Bring a large pot of water to a boil over high heat. Add salt, is using, and stir in the tortellini. Reduce the heat to medium-high and cook the tortellini, uncovered, until al dente, 5 to 6 minutes.
2. Meanwhile, place the artichoke hearts with their liquid, basil, and tomatoes in a food processor. Pulse 10 times, or until the mixture has a slaw-like consistency. Stir in the capers.
3. Drain the tortellini well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Transfer the tortellini to a serving bowl or serving plates. Pour the slaw over the tortellini and sprinkle the Parmesan cheese on top. Serve at once.
For a beautiful yellow color, use yellow tomatoes in the slaw. Add a little chopped yellow bell pepper for bite, and substitute another herb for the basil, if you like.
The tomato and artichoke slaw goes well with cheese ravioli, too.
© 2003 Anne Byrn