Recipe: Tortellini with Artichokes, Roasted Peppers and Olives

TORTELLINI WITH ARTICHOKES,
ROASTED PEPPERS AND OLIVES

6 tablespoons extra-virgin olive oil, divided use
1 (14 ounce) can artichoke hearts, drained, quartered, and patted dry
1 (7 ounce) jar roasted red peppers, drained, patted dry, and cut into 1/4-inch slices
1 pound frozen cheese tortellini
1 medium onion, thinly sliced
1 1/2 teaspoons dried oregano
12 cloves garlic, thinly sliced
1/2 cup dry white wine
1/2 cup Kalamata olives, pitted and halved
1 cup crumbled feta (about 4 1/2 ounce)

Put a large pot of salted water on to boil.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat; add the artichoke hearts and the roasted peppers. Cook the vegetables, stirring occasionally, until they start to brown slightly, 4 to 5 minutes. Transfer to a bowl.

Put the tortellini in the boiling water and cook, stirring occasionally until tender, 7 to 8 minutes or as indicated on the package.

While the tortellini cook, heat 2 tablespoons of the oil in the same skillet used for the vegetables, and add the onion and oregano; cook, stirring occasionally, until the onion is light gold, 3 to 4 minutes.

Stir in the remaining 2 tablespoons oil and the garlic; cook until the garlic is light gold, another 2 to 3 minutes.

Add the wine, bring it to a boil and cook until reduced by about half, 1 to 2 minutes. If the tortellini aren't finished cooking, remove the skillet from the heat.

Drain the tortellini and add them to the skillet with the artichoke mixture and the olives; heat through, tossing over low heat until well mixed. Remove from the heat, stir in the feta, and serve.

VARIATION:
For an even fresher flavor, roast the peppers yourself and substitute a tablespoon of chopped fresh oregano for the dried.

Servings: 4
Source: Best of Fine Cooking magazine, Fresh, Spring/Summer 2006