TORTELLINI
- 2 PINTS CHERRY TOMATOES
- 1/3 CUP EXTRA VIRGIN OLIVE OIL
- 1/2 TSP KOSHER SALT
- 1/4 TSP CRACKED BLACK PEPPER
- 1 LB REFRIGERATED CHEESE TORTELLINI
- 1 CUP FRESH BASIL LEAVES, THINLY SLICED
Preheat oven to 425°F. Put a large pot of water on to boil. Place tomatoes in a shallow baking dish or Add oil, salt and pepper and toss to combine. Roast for 25 minutes. Reduce oven temperature to 200° and continue cooking until the tomatoes are soft and juicy, about 15 minutes. Meanwhile, cook tortellini according to package directions. Drain. Add the roasted tomatoes to the drained tortellini and toss. Top with basil.