Tortellini with Artichokes, Roasted Peppers & Olives
6 Tbs. extra-virgin olive oil
1 can (14 oz.) artichoke hearts, drained, quartered, and patted dry
1 jar (7 oz.) roasted red peppers, drained, patted dry, and cut into 1/4-inch slices
1 lb. frozen cheese tortellini
1 medium onion, thinly sliced
1-1/2 tsp. dried oregano
12 cloves garlic, thinly sliced
1/2 cup dry white wine
1/2 cup Kalamata olives, pitted and halved
1 cup crumbled feta (about 4-1/2 oz.)
Put a large pot of salted water on to boil.
Heat 2 Tbs. of the oil in a large nonstick skillet over medium-high heat; add the artichoke hearts and the roasted peppers. Cook the vegetables, stirring occasionally, until they start to brown slightly, 4 to 5 minutes. Transfer to a bowl.
Put the tortellini in the boiling water and cook, stirring occasionally until tender, 7 to 8 minutes or as indicated on the package.
While the tortellini cooks, heat 2 Tbs. of the oil in the same skillet used for the vegetables, and add the onion and oregano; cook, stirring occasionally, until the onion is light gold, 3 to 4 minutes. Stir in the remaining 2 Tbs. oil and the garlic; cook until the garlic is light golden, another 2 to 3 minutes. Add the wine, bring it to a boil and cook until reduced by about half, 1 to 2 minutes. If the tortellini isn’t finished cooking, remove the skillet from the heat.
Drain the tortellini and add it to the skillet with the artichoke mixture and the olives; heat through, tossing over low heat until well mixed. Remove from the heat and stir in the feta.
nutrition information (per serving):
based on four servings;
photo: Scott Phillips
From Fine Cooking 66
, pp. 82
September 1, 2004