Tortellini in Sun- Dried Tomato Sauce
- 1 pound cheese or mushroom tortellini
- One 8- ounce jar sun-dried tomatoes in oil, undrained
- 4 ounces pepperoni, sliced
- 3 tablespoons Dijon mustard
- 4 medium garlic cloves
- 1 tablespoon fennel seeds
- 1⁄2 cup olive oil
- 2 tablespoons lemon juice
- One 11- ounce can pitted ripe or Kalamata olives, halved (11⁄2 cups), drained
- One 14- ounce can artichoke heart quarters, drained
- 1⁄2 cup finely chopped parsley
- 3 tablespoons chopped basil
Instructions:
The sauce part of this recipe was given to me by a friend who is a wonderful Italian cook.
- Cook the pasta according to the package directions. Drain, but do not rinse, and place in a large bowl. Combine the tomatoes, pepperoni, mustard, garlic, fennel seeds, oil, and lemon juice in a blender or food processor; process until smooth.
- Add the tomato mixture to the pasta; toss gently to coat. Add the remaining ingredients; mix well. Serve at room temperature or chilled.