Monday, July 6, 2009

Tortellini Tossed with Fresh Mozzarella

- 16 oz. tortellini filled with pesto or cheese
- 1 Tbsp. olive oil
- 1/2 medium yellow onion, diced (about 1 cup)
- 1 tsp. minced garlic, (about 2 cloves)
- 28 oz. whole tomatoes, with their liquid
- 1/2 cup fresh basil, chopped, or 1 Tbsp. dried basil
- 1/4 tsp. crushed red pepper flakes (optional)
- 1/4 tsp. black pepper
- 1 1/2 tsp. sugar
- 8 oz. fresh mozzarella cheese, diced

Cook the tortellini according to the package directions. Meanwhile, in a large skillet, heat the oil over medium heat. Add the onions and garlic and sauté them for 5 minutes,
stirring occasionally. Add the tomatoes, red pepper flakes (optional), black pepper and sugar (if using dried basil, add it now), and simmer it until the pasta is ready, cutting the tomatoes into smaller pieces while they cook. When the tortellini is done, drain it and put it in a large metal bowl. Toss it with the sauce. When the pasta has cooled for 2-3 minutes, add the mozzarella and fresh basil and toss it again. (This prevents the mozzarella from melting too
much and getting stringy.) Serve it warm.

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