Roasted Tomato Tortellini

August 20, 2013

It’s nice when things are simple. That’s why this Roasted Tomato Tortellini has quickly become a favorite. With only five ingredients, you can make a really great dinner.

Now, let’s talk about roasting tomatoes.

First, I must confess that I really dislike fresh tomatoes. The juices and seeds… It’s usually too much for me.

But roasted tomatoes are a whole different story. Roasting them brings out a sweetness and a concentrated flavor that’s really—well, fantastic. I roasted two batches and one batch went directly on crackers.

Really, they’re that good.

Because of that, you don’t really need a lot to make a solid pasta—roasted tomatoes/garlic, extra virgin olive oil, fresh basil and tortellini. That’s all you need for a fresh and delicious dinner.

Roasted Tomato Tortellini

1 pint of cherry tomatoes, halved
4-5 pieces of garlic
2 (ish) tablespoons extra virgin olive oil
1 package cheese tortellini
5-6 fresh basil leaves, chopped

Arrange the tomatoes halved side up and garlic on a foil-lined baking pan. Drizzle the olive oil over the top of the tomatoes and add your desired amount of salt and fresh ground pepper.

Bake at 400 for about 30 minutes or until the tomatoes are shriveled and have a bit of color.

Cook the tortellini according to the package direction, reserving 1 cup of the pasta water.

Add the roasted tomatoes, garlic and pasta water to a large skillet and cook over medium high heat for about 5 minutes. When the sauce starts to thicken, add the tortellini and fresh basil. Stir to combine.