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02/13/2011 National Tortellini Day Herbed Artichoke Cheese Tortellini

Source of Recipe

Saucy Apron


Recipe Introduction

According to the Foodimentary – Facts and Fun blog, today is National Tortellini Day. Over on the Foodimentary blog, it’s always national some food day, and I often wonder if they just make it up. But I don’t care because today it’s tortellini, and I love tortellini. Tortellini are tiny pasta shapes, folded to resemble a navel. The Bolognese claim to have created this special member of the pasta family and in the city of Bologna there is the Learned Order of the Tortellini with a large and impressive membership all of whom are dedicated to the preservation of the traditional tortellini. At their functions members wear red and gold hats shaped like a tortellini and a ribbon round their necks from which dangles a tortellini made of gold. It is said that when the Bolognese eat their famous tortellini in brodo, they never speak a word until the dish is finished, and then only to utter a gentle murmur of appreciation. mnn.com

List of Ingredients

HOME COOKIN’ 02/13/2011 National Tortellini Day Herbed Artichoke Cheese Tortellini

Herbed Artichoke Cheese Tortellini


2 cans (14-1/2 oz.) Italian diced tomatoes
2 jars (6-1/2 oz.) marinated artichoke hearts
1 pkg. (approx. 28-32 oz.) frozen cheese tortellini
1 c. chopped onion
1/2 c. minced fresh parsley
2-4 Tbsp. minced fresh basil (I use 2 Tbsp.; 4 is a little strong) or 2-4 tsp. dried
1 clove minced or pressed fresh garlic
1/2 tsp. dried oregano
1/8 tsp. crushed red pepper flakes
1/4 c. olive oil
1 can (2-1/4 oz.) sliced ripe olives, drained
1/2 tsp. salt
1/4 c. grated Parmesan cheese



Recipe


Drain tomatoes, reserving 2/3 cup juice.

Drain artichokes, reserving 3/4 cup liquid; chop and set aside.

Cook tortellini according to package directions and drain

Saute onions, parsley, basil, garlic, oregano and pepper flakes in oil 4-5 minutes or til tender.

Add tomatoes and reserved liquid.

Bring to a boil; simmer uncovered 10-12 minutes or til slightly thickened.

Stir in salt olives, artichokes, and cooked tortellini.

Sprinkle with Parmesan and serve.

Note: this recipe makes 8 servings.