Beef Tortellini with Arugula and Sun-Dried Tomatoes
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Everyday Food, March 2007
- Prep Time 10 minutes
- Total Time 15 minutes
- Yield Serves 4
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Ingredients
- 1 1/2 pounds frozen beef tortellini (from two 1-pound bags)
- 1/2 cup sun-dried tomatoes, thinly sliced
- Coarse salt and ground pepper
- 2 bunches arugula (12 ounces total), washed well and torn into large pieces
- 2 tablespoons butter
Directions
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Cook pasta and tomatoes in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Drain pasta mixture, and return to pot.
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Add arugula and butter to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats tortellini (you may not need all the water). Season with salt and pepper; toss to combine. Serve.
This was great... although instead of using regular sun dried tomatoes, i used the marinated kind...so I skipped the whole boiling them. But it was super easy and delicious! A definite repeat!
I have to confess I'm a little befuddled by this recipe: boil the sun-dried tomatoes with the pasta? But I dutifully followed the recipe. The tomatoes were watery and almost tasteless after their violent "bath"; moreover, there was no notable corresponding increase in flavor to the pasta water that formed the basis for the sauce. (continued below)
I enjoyed the combination of tortellini, arugula and (what was left of) the sun-dried tomato flavors; I just don't understand the purpose of diminishing the flavor of the tomatoes.
I really like this recipe. It is very easy and the combination of the arugala and the sun dried tomatoes make the beef tortellini interesting.