Prepare to transform your dinner table into a gourmet Italian restaurant with this mind-blowing tortellini recipe that will make your taste buds dance! Imagine tender pasta pillows swimming in a luxurious cream sauce, punctuated by the briny richness of olives and the earthy sophistication of artichoke hearts. This isn't just a meal; it's a culinary journey that promises to elevate your home cooking from ordinary to extraordinary in just 35 minutes!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 package tortellini
- 1 cup heavy cream
- 1/2 cup olives, sliced
- 1/2 cup artichoke hearts, chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat.
- Add the tortellini to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente and floating at the surface.
- While the tortellini cooks, prepare the sauce. In a large skillet, heat a small amount of olive oil over medium heat.
- Add minced garlic to the skillet and sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
- Pour the heavy cream into the skillet and bring to a gentle simmer, stirring occasionally.
- Add the sliced olives and chopped artichoke hearts to the cream sauce, stirring to distribute evenly.
- Reduce heat to low and let the sauce simmer for 3-4 minutes, allowing the flavors to meld together.
- Drain the cooked tortellini, reserving about 1/4 cup of pasta water in case the sauce needs thinning.
- Add the tortellini directly to the skillet with the cream sauce, gently tossing to coat each piece completely.
- Sprinkle grated Parmesan cheese over the pasta and stir to incorporate.
- Season with salt and freshly ground black pepper to taste.
- If the sauce seems too thick, add a small amount of reserved pasta water to reach desired consistency.
- Serve immediately in warm pasta bowls, garnishing with additional Parmesan cheese if desired.
Tips
- Always salt your pasta water generously - it's your first chance to add flavor to the dish.
- Watch your garlic carefully when sautéing; golden is delicious, but burnt is bitter.
- Use fresh Parmesan if possible, as it melts and integrates more smoothly into the sauce.
- Reserve some pasta water before draining - its starchy magic can rescue a sauce that's too thick.
- For extra richness, consider adding a splash of white wine to the cream sauce before adding the olives and artichokes.
- Serve immediately to enjoy the sauce at its creamy, luxurious best.
- For a lighter version, you can substitute half-and-half for some of the heavy cream.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 18g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 95mg
