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Under 30 Minutes

Beef Tortellini with Arugula and Sun-Dried Tomatoes

Arugula has a fresh, peppery flavor that pairs well with the sweet tomatoes.

  • Prep:
  • Total Time:
  • Servings: 4
Beef Tortellini with Arugula and Sun-Dried Tomatoes

Source: Everyday Food, March 2007


  • 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


  1. 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.

  2. 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.

Reviews (4)

  • Puyi 20 Dec, 2010

    This was great... although instead of using regular sun dried tomatoes, i used the marinated I skipped the whole boiling them. But it was super easy and delicious! A definite repeat!

  • Since1982 25 Mar, 2010

    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)

  • Since1982 25 Mar, 2010

    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.

  • letterknit 19 Nov, 2008

    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.

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