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February 13, 2010 / Sarah

National Tortellini Day

Pasta Rustica with Smoked Mozzarella
From Bon Appetit

2 packages (about 9 ounces each) dried cheese tortellini
6 tablespoons olive oil
1 large onion, halved lengthwise, thinly sliced crosswise
1 pound cherry tomatoes, halved
2 garlic cloves, minced
2/3 cup vermouth or dry sherry
1 cup chopped fresh Italian parsley
1 cup thinly sliced fresh basil
3/4 cup Kalamata olives, pitted, halved
1 1/2 teaspoons dried oregano
1 pound smoked mozzarella, cut into 1/2-inch cubes

  1. Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, about 10 minutes, stirring occasionally. Drain well.
  2. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes.  Add tomatoes; sauté 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.

I would have used less cheese than what is called for; more often than not you just got a whole bite full of cheese.


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