Herbed Artichoke Cheese Tortellini

Chef shewmake's Note:

From Simple and Delicious

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 2 (14 ½ ounce) cans Italian-style diced tomatoes
• 2 (6 ½ ounce) jars marinated quartered artichoke hearts
• 2 (9 ounce) packages refrigerated cheese tortellini
• 2 cups chopped onions
• ½ cup minced fresh parsley
• 2 -4 tablespoons minced fresh basil
• 2 teaspoons minced garlic
• ½ teaspoon dried oregano
• 1⁄8; teaspoon crushed red pepper flakes
• ½ cup olive oil
• 1 (2 ¼ ounce) can sliced ripe olives , drained
• ½ teaspoon salt
• ¼ cup shredded parmesan cheese

Directions:

1. Drain tomatoes, reserving 2/3 cup juice; set aside.
2. Drain artichokes, reserving 3/4 cup liquid; chop and set aside.
3. Cook tortellini according to package directions.
4. Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice and artichoke liquid.
5. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
6. Drain tortellini; add to tomato mixture.
7. Stir in the olives, salt and reserved artichokes; heat through.
8. Sprinkle with cheese.

Reviews

[krisinluck]

Thank you for posting this here! I had this recipe out of the magazine and CANNOT find it anywhere. We love this!

[Ma Field]

An EXCELLENT meal! I used regular artichokes in brine, dried tortellini and whole olives I chopped myself. The dish is flavorful and beautiful. Even better the next day reheated. I was going to try it cold a la pasta salad but sadly it's all gone! We will make this again, maybe even swapping out the artichokes for other veggies...