Wednesday, July 29, 2009

What to make for dinner when it's hot out and you've been leasuirely enjoying a summer afternoon...

...reading a book/messing around with photoshop/watching the newborn kittens or, __________ ; fill in the blank with whatever you'd rather be doing than cooking.

I call it Mediterranean Tortellini, so now it is an official dish.

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
3 tomatoes
About half a cup of sliced olives
A couple handfuls of fresh basil leaves, chopped
A couple handfuls of pine nuts
canola oil

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.

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