That’s a word, right? I described this dish as “piquant” to Justin, and I think he thought I made it up.
This was super-easy to throw together, and I even took the time to peel and seed the tomatoes (which I normally don’t do). I think next time I’d use balsamic instead of red wine vinegar, to sweeten it up a bit. With the capers and the artichoke hearts, the red wine vinegar just made it a little too…vinegary (piquant!). The original recipe called for olives, but we all know how that goes.
This recipe is a good starting point, I think…tossing hot tortellini or ravioli with fresh ingredients sounds like an easy and tasty way to put dinner on the table. Maybe some steamed broccoli and feta cheese? Parsley, tomatoes, and cucumber? You get the idea.
Tortellini, Tomato and Basil Salad
- 1 pound cheese tortellini or ravioli
- 2 pounds ripe tomatoes
- 1 (6-ounce) jar artichoke hearts, drained and halved
- 1 bunch basil, the leaves torn into pieces
- 3 tablespoons capers, rinsed
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- Red wine vinegar
Bring a large pot of water to a boil for the ravioli. Blanch the tomatoes for 15 seconds, then scoop them out. Peel, seed, and chop them into large pieces. Put the tomatoes and artichokes in a large bowl with the basil, capers, and oil.
Salt the pasta water. Add the tortellini, cook until done, and drain well. Add them to the bowl and toss gently with a rubber spatula. Taste for salt, season with pepper, and sprinkle with vinegar to taste. Serve warm or tepid.
Makes 4 to 6 servings.
Source: Vegetarian Cooking for Everyone by Deborah Madison.