Wednesday, February 4, 2009

Simple Weeknight Tortellini Delight


If your idea of a weeknight dinner is topping some form of pasta with a store bought tomato sauce…then you need to stop what your doing…cause I about to ruin…that unflattering cooking style that your used to. Yeah, those store bought sauces are convenient, but they never have that authentic homemade taste and they’re usually more expensive than preparing your own.

Making tomato sauce from scratch is its one of the easiest things to do in the kitchen and it’s a simple way turn any pasta dish into an exciting weeknight meal…something you can’t achieve by drowning your pasta with the store bought variety!

Try this super easy to make Tomato Tortellini dish and see if it creates happy sensations for your taste buds!

Cook-On!

Fashionably Fast Tomato Tortellini

Instruments
16 oz (454 g) fresh or frozen cheese tortellini
2 tsp olive oil
½ cup diced onions
2 cloves garlic, minced
1 tsp each dried basil leaves and dried oregano leaves
¼ tsp crushed red pepper flakes
1 can (28 oz / 796 ml) stewed tomatoes, undrained
¼ cup tomato paste
2 tsp red wine vinegar
¼ tsp freshly ground black pepper
1 tbsp grated Parmesan cheese
1 tbsp chopped fresh flat-leaf parsley

Lyrics
In a large saucepan, cook tortellini according to package directions. Drain and set aside.

In a large saucepan, heat oil over medium heat. Add onions. Cook and stir until onions are softened, about 4 minutes. Add garlic, basil, oregano and red pepper flakes. Cook and stir for 30 seconds more. Add tomatoes (use a wooden spoon to break them up). Stir in tomato paste, vinegar and pepper. Bring to a gentle boil. Reduce heat to low, cover, and simmer for 10 minutes.

Stir in Parmesan cheese and parsley. Add cooked tortellini and mix until coated with sauce. Serve hot.

Volume: Makes 6 servings

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Brent Garell
Author, Speaker and Musically Inspired Cook

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