Herbed Artichoke Tortellini
Cristine
ingredients
- 2 cans (14.5 oz each) Italian diced tomatoes
- 2 jars (6.5 oz each) marinated artichoke hearts, quartered
- 2 packages (9 oz each) refrigerated cheese tortellini
- 2 cups chopped onions
- 1/2 cup minced fresh parsley
- 2-4 TBSP minced fresh basil OR 2-4 tsp dried basil
- 2 tsp minced garlic
- 1/2 tsp dried oregano
- 1/8 tsp crushed red pepper flakes
- 1/2 cup olive oil
- 1 can (2.25 oz) sliced black olives, drained
- 1/2 tsp salt
- 1/4 cup grated parmesan cheese
directions
- 1
Drain tomatoes, reserving 2/3 cup juice; set aside. Drain artichokes, reserving 3/4 cup liquid. Chop artichokes and set aside.
- 2
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano, and red pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice, and artichoke liquid.
- 3
Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened. Drain tortellini; add to tomato mixture. Stir in the olives, salt, and artichokes; heat through. Sprinkle with parmesan cheese.
Source: Cristine
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