Cool-jams Tortellini
|
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
1/4 cup shredded Parmesan cheese
6 leaves fresh basil, torn, or more to
taste
|
| 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. |