Ingredients
Cheese Tortellini
- 18 oz cheese tortellini
Sauce and Seasoning
- 1 tablespoon olive oil
- 10 oz cherry tomatoes, sliced in half
- 3-4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 cup chopped parsley (Italian or curly)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the tortellini: Heat a large pot of water over high heat until boiling. Add the cheese tortellini and cook according to package directions, typically around 3-5 minutes until they float and are tender. Drain and set aside for later use.
- Prepare the tomatoes and aromatic base: Heat a large skillet over medium heat and add the olive oil. Once heated, add the sliced cherry tomatoes along with a pinch of salt. Cook the tomatoes until they begin to soften, about 3 minutes. Then stir in the minced garlic and fresh thyme leaves, cooking for another 3 to 4 minutes until the tomatoes start to burst and the garlic becomes fragrant. Slightly mash the tomatoes with the spatula to create a light sauce.
- Combine tortellini and herbs: Add the cooked tortellini to the skillet along with the chopped parsley. Mix everything thoroughly, adding an extra drizzle of olive oil if desired. Let the mixture cook together for another 1 to 2 minutes to meld the flavors. Season with additional salt and black pepper to taste, then serve immediately.
Notes
- Use fresh herbs like Italian or curly parsley according to your preference.
- You can substitute fresh thyme with dried thyme if fresh is not available but reduce the quantity to about 1/2 teaspoon.
- For a richer flavor, sprinkle grated Parmesan cheese on top before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking the tortellini.
- This recipe works well with other varieties of tortellini such as spinach or mushroom-filled.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
