Fresh From the Vine Tortellini
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Description
A fresh sauce, perfect for using up that bumper crop of cherry tomatoes!
Ingredients
- 1 pint cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- salt and black pepper to taste
- 1 (9 ounce) package refrigerated fresh tortellini
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons spicy pesto
- ¼ cup shredded Parmesan cheese
- 6 leaves fresh basil, torn, or more to taste
Directions
- 1. Preheat an oven to 400 degrees F (200 degrees C).
- 2. Place the cherry tomatoes on a baking sheet, and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt, and pepper, and roll the cherry tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
- 3. Cook and drain the tortellini according to package directions, and set aside in a serving dish.
- 4. In a skillet, heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. Remove the skillet from the heat, and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. Sprinkle with shredded Parmesan cheese and torn basil leaves.
Nutrition Facts
serving: 2 servings
calories: 672.1 kcal
carbohydrates: 68.6 g
protein: 24 g
saturated fat: 10.6 g
cholesterol: 66.6 mg
sodium: 688.1 mg
fiber: 5.4 g
sugar: 3.4 g
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