Regular mozzarella can be substituted for the smoked variety in this quick and easy dish.
Recipe information
Yield
Makes 6 servings
Ingredients
2 packages (about 9 ounces each) dried cheese tortellini
6 tablespoons olive oil
1 large onion, halved lengthwise, thinly sliced crosswise
1 pound cherry tomatoes, halved
2 garlic cloves, minced
2/3 cup vermouth
1 cup chopped fresh Italian parsley
1 cup thinly sliced fresh basil
3/4 cup Kalamata olives, pitted, halved
1 1/2 teaspoons dried oregano
1 pound smoked mozzarella, cut into 1/2-inch cubes
Preparation
Step 1
Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
Step 2
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes. Add tomatoes; sauté 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.
