Ingredients
2
packages (about 9 ounces each) dried cheese tortellini
1
large onion, halved lengthwise, thinly sliced crosswise
1
pound cherry tomatoes, halved
1
cup chopped fresh Italian parsley
1
cup thinly sliced fresh basil
3/4
cup Kalamata olives, pitted, halved
1
pound smoked mozzarella, cut into 1/2-inch cubes
Directions
1.
Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
2.
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes. Add tomatoes; sauté 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.
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