Thankfully I had enough ingredients to make it up:
250 g. bag of dried tortellini (last one in the the cupboard)
1 small onion, chopped
3 cloves of garlic, minced
2 past-their-prime zucchinis languishing in vegetable drawer of the fridge, chopped
1 large red bell pepper, chopped
About half a cup of sliced olives
A couple handfuls of fresh basil leaves, chopped
A couple handfuls of pine nuts
Cook the tortellini and drain. Toss with a little olive oil to keep pasta from sticking
Saute onions and garlic in a little canola oil. Add zucchini and red bell pepper and continue to saute until vegetables are soft. Let cool a bit.
Add sauteed vegetables to the pasta and then use the same pan to lightly toast the pine nuts.
Add pine nuts, fresh tomatoes, olives, and chopped basil to the pasta and sauteed vegetables. Toss with addition olive oil and some salt--sea salt is best, if you have it.
Serves about four.