Recipe information
Yield
6 Servings
Ingredients
2
packages (about 9 ounces each) dried cheese tortellini
6
tablespoons olive oil
1
large onion, halved lengthwise, thinly sliced crosswise
1
pound cherry tomatoes, halved
2
garlic cloves, minced
2
/3 cup vermouth
1
cup chopped fresh Italian parsley
1
cup thinly sliced fresh basil
3
/4 cup Kalamata olives, pitted, halved
1
1/2 teaspoons dried oregano
1
pound smoked mozzarella, cut into 1/2-inch cubes
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Preparation
Step 1
Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
Step 2
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes. Add tomatoes; sauté 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.