- 1 pint cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- salt and black pepper to taste
- 1 (9 ounce) package refrigerated fresh tortellini
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons spicy pesto
- 1/4 cup shredded Parmesan cheese
- 6 leaves fresh basil, torn, or more to taste
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the cherry tomatoes on a baking sheet, and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt, and pepper, and roll the cherry tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
- Cook and drain the tortellini according to package directions, and set aside in a serving dish.
- In a skillet, heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. Remove the skillet from the heat, and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. Sprinkle with shredded Parmesan cheese and torn basil leaves.
03/13/2017
recipepes.com
fresh from the vine tortellini, recipe
PT15M
PT1H
5
455 calories
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