Sun-Dried Tomato Tortellini

by Victoria Dwek   |   Featured in Wisk Publications


1 (12-ounce) package New York Sun Dried Tomato Tortellini

Red Pepper Sauce:

  • 1 red pepper
  • ½ cup sun dried tomatoes
  • 2 garlic cloves
  • 1 tablespoon fresh minced basil
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt
  • Pinch coarse black pepper

Optional Add-Ins:

Chopped roasted eggplant or fresh chopped heirloom tomatoes

  1. Preheat oven to 425F. Place pepper on a piece of foil and bake until skin is blistered on all sides, 35 minutes.
    Let cool. Once cool, remove peel and seeds.
  2. Meanwhile, soak sun dried tomatoes in hot water for 15 minutes.
  3. Prepare New York Pasta Tortellini according to package instructions.
  4. In a food processor, combine pepper, tomatoes, garlic, basil, olive oil, balsamic vinegar, salt and pepper.
    Toss with pasta. Optionally, 
    add in roasted eggplant or tomatoes.

Yield: serves 3

Dairy Version:

Use either NY Pasta Cheese or Sun-Dried Tomato Tortellini. In a small saucepan, melt 2 tablespoons butter.
Whisk in 1 tablespoon flour. Add ½ cup milk or heavy cream and whisk until mixture thickens a bit.
Stir in red pepper sauce and toss with freshly boiled pasta. The dairy version is best 
when served fresh.