I only use fresh, home-made ingredients…..
Except when I don’t.
The quality and availability of fresh, filled pasta of all shapes in our area is amazing.
While I am still happy to occasionally make ravioli, I never mastered the art of making tortellini or tortelloni or any of the other shapes, and I see no reason why I should start now.
I will, however, make the sauce… especially when I still have a counter full of (slightly damaged, but edible) tomatoes.
We have an unusually high population of punaise (stink bugs) this year and they are doing a lot of damage to my tomatoes.
This is a simple sauce, ready in 15 minutes.
Use any color tomatoes you like. The stink bugs didn’t seem to like my green tomatoes – not even when they were ripe.
Tortellini with Green Tomato, Olive Sauce
Total time: 25 minutes
- 2 cups (15oz, 450gr) peeled, chopped tomatoes, any color
- 1/4 cup green olives, roughly chopped
- 1/4 cup black olives, roughly chopped
- 2 medium shallots, chopped
- 1 clove garlic, minced
- 1 tsp basil
- 2 tsp olive oil
- 2 tsp butter
- 8oz (250gr) fresh tortellini
- Parmesan for sprinkling, depending on the filling / your preference
- Cook pasta according to directions.
- Heat butter, olive oil in a medium skillet.
- Add shallots, garlic, and saute until tender.
- Add tomatoes, basil and simmer until thickened, 6 – 8 minutes.
- Add olives and keep warm until pasta is ready.
- When pasta is done, add to skillet with sauce and stir to combine
- Serve, with or without Parmesan.
BTW – the French for stink bug, punaise, is a gros mot, or swear word. It falls somewhere between merde (sh*t) and mince (thin).
Cursing does not translate well….
The invasion of the stink bugs has prompted me to put the potager to bed for the winter.
I pulled out all but 2 of the tomato plants…. You can see them at the far end. They’re coming out tomorrow.
I have one last butternut squash that was a late-starter. The leaves are still green on the plant so it may ripen.
The 2 orange-ish squashes are the mystery plants. I’ll pick them tomorrow, too, as it appears the plants died overnight.
Other than the parsley and chives along the fence that’s it for this year. It all looks rather sad.
I picked the rest of the winter squashes last weekend, and pulled out the plants.
That’s is for this year.
I think we’ll be eating winter squash until spring.