Tortellini in Sun-Dried Tomato Sauce

  • Yield 8 servings

"The sauce part of this recipe was given to me by a friend who is a wonderful Italian cook."


1 pound cheese or mushroom tortellini
6 ounces sun-dried tomatoes, soaked in water to rehydrate
3 ounces pepperoni, sliced
3 tablespoons Dijon mustard
4 medium garlic cloves
1 tablespoon dried fennel seeds
1/3 cup olive oil
2 tablespoons lemon juice
1 (11-ounce) can pitted ripe or kalamata olives, halved (1 1/2 cups), drained and rinsed
1 (14-ounce) can artichoke heart quarters, drained and rinsed
1/2 cup finely chopped parsley
3 tablespoons chopped basil leaves


  1. Cook tortellini according to package directions. Drain, but do not rinse, and place in a large bowl. Combine tomatoes, pepperoni, mustard, garlic, fennel seeds, oil and lemon juice in a blender or food processor; process until smooth.
  2. Add tomato mixture to pasta; toss gently to coat. Add remaining ingredients; mix well. Serve at room temperature or chilled.

—Kathleen Peterson, West End, N.C.



Get every new post delivered to your Inbox.

Join 241 other followers