Some nights, I just want something fresh and flavorful that cooks in no time. This is one of my favorite dishes for that. I don’t usually specify a pasta or a brand, but this variety is very tasty and works well with the other flavors. Plus the timing is perfect. It takes about 10 minutes to cook the pasta and that is how long it takes to prepare the ingredients. Then it takes less than 10 minutes beyond that to complete. How simple is that?
These are more local tomatoes. In fact, I know the growers, their growing methods, what they use to ward off pests, etc. It’s nice to know your food. I’ve done a ton with tomatoes this month and have a few more tricks up my sleeve. But tune in this weekend and you can see what I did with my very local chard.
Don’t forget that September is Eat Local Challenge month. My goal for the Eat Local Challenge is to preserve as much food as I can for winter. So far I have made and frozen a big batch of marinara and a tasty batch of gazpacho.
What’s next? That depends what’s at the farmers market this weekend! I also have been only eating local produce this month. That’s been easy, since everything I want is in season anyway. (And just FYI, the blueberry oatmeal cake I made and froze was with local blueberries as well – I had saved them from our blueberry picking trip.)I am hoping to go apple picking with a friend soon and there is a laundry list of things I want to make from apples just waiting to be ticked off one by one.
But now, onto the pasta.
- 1 bag Barilla three cheese tortellini (the smaller one)
- 1 tbsp olive oil
- 2 medium tomatoes (I used a red and orange one this time)
- 3 cloves garlic
- 1/2 tsp dried Italian seasonings
- salt and pepper
- 1/4 cup feta cheese
- 1/4 cup Parmesan
- On the stove, boil a medium pot of salted water. When it's boiling, add the tortellini and cook until al dente.
- While the pasta is cooking, dice the tomatoes, mince the garlic and pull out the Italian seasonings and salt and pepper.
- Drain the pasta and set aside. Put the pan back on the stove.
- Add the olive oil to the pan and let heat for about 30 seconds. Stir in the garlic and tomatoes. Let cook for 1 minute. Add the Italian seasonings, salt and pepper. Cook, stirring constantly, for 3-5 minutes until tomatoes break down into a juicier sauce.
- Stir in the pasta and remove from the heat. Add the cheeses and stir well. Let sit one minute before serving.
Serve with a green salad and a loaf of bread.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.