Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
One-Pot Tortellini with Cherry Tomatoes and Salami
There’s no need to boil a large pot of water for this recipe because we cook the pasta in the sauce for better flavor absorption. But we first brown the filled pasta in olive oil, a step that builds flavor in the dish. Then cherry (or grape) tomatoes go into the pot along with a little water, some garlic and chopped salami. As the tortellini simmer and soften in the mix, they absorb the seasonings. Fresh tortellini, the type sold in the refrigerator case of the supermarket, is what you’ll want to use here, not the shelf-stable variety sold alongside dried pasta.
tablespoons extra-virgin olive oil, plus more to serve
16 to 20
ounce package store-bought fresh tortellini