goodies from italy
Since my trip to Venice last week we’ve been benefiting from the plates of caprese and pesto on toast. Last night got even better when I decided to open a packet of the Barilla dry spinach and ricotta tortellini. The supermarket on the Lido was the first place I’d even seen this magical thing, and it was only 3 Euros and looked fabulous – I bought two of the spinach and ricotta and a different brand filled with parmigiano reggiano. There was a recipe on the back that seemed to include sage and pistachios (it was in Italian so I’m speculating), since I didn’t have either, I improvised. So although I didn’t make the tortellini myself, so I really have nothing to brag about, I’ll tell you how I cooked it.
- one package dry spinach and ricotta tortellini
- 1 tablespoon olive oil
- two cloves garlic, sliced
- one cup crushed tomatoes (plus half cup water if tomatoes are very dense)
- 1/4 cup white wine
- juice of half a lemon
- 1 tablespoon chiffonade basil
- grana padano cheese, grated (optional, and use whatever cheese you like)
Heat oil in a medium saucepan, and start water boiling in a large saucepan. Fry garlic briefly on medium heat, then add white wine and turn up heat until wine has reduced by about half. Add crushed tomatoes. When mixture is boiling, turn heat down and continue to simmer. Boil some more water in the kettle to warm the pasta bowls. If the tomatoes are too salty and dense (like mine were), add some water to thin the sauce a little.
In the meantime, salt the boiling water and add the tortellini. The tortellini need to cook for 12 minutes. When the tortellini finish cooking the sauce is probably ready too. Drain the tortellini, divide between bowls. Squeeze lemon juice over the tortellini, drop a decent scoop of sauce on top, sprinkle with basil, and add a little cheese if desired. Serve.