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Italian style refrigerated cheese onions fresh parsley garlic oregano red pepper olive oil olives salt Parmesan cheese
Viewed: 65 - Published at: 4 years agoIngredients
- 2 (14 1/2 ounce) cans Italian-style diced tomatoes
- 2 (6 1/2 ounce) jars marinated quartered artichoke hearts
- 2 (9 ounce) packages refrigerated cheese tortellini
- 2 cups chopped onions
- 1/2 cup minced fresh parsley
- 2 -4 tablespoons minced fresh basil
- 2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup olive oil
- 1 (2 1/4 ounce) can sliced ripe olives, drained
- 1/2 teaspoon salt
- 1/4 cup shredded parmesan cheese
Method
- Drain tomatoes, reserving 2/3 cup juice; set aside.
- Drain artichokes, reserving 3/4 cup liquid; chop and set aside.
- Cook tortellini according to package directions.
- Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice and artichoke liquid.
- Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
- Drain tortellini; add to tomato mixture.
- Stir in the olives, salt and reserved artichokes; heat through.
- Sprinkle with cheese.
