Tortellini with White Wine, Capers and Asiago Cheese
What a week! Elysabeth and I have had a very busy week, with both of us traveling, plenty of work, and an electrical circuit in our house that refuses to come back on. I am by myself this weekend, because Elysabeth is currently in Washington, DC seeing her sister and seeing the sites. When I’m by myself I cook the things I know only I like!
This dish kind of came together on a whim, in an attempt to use up some unopened fresh pasta we had in the refrigerator. I decided that I was going to use one of my favorite ingredients, capers, to give a quick homemade sauce a salty, briny punch. I edged it out with some canned whole tomatoes, garlic, onion, white wine, and some asiago cheese. Give it a whirl!
Tortellini with White Wine, Capers and Asiago Cheese (Makes 2 Servings)
- 1 small package store-bought tortellini (or any pasta, fresh is best)
- 1 25 oz. can whole peeled tomatoes
- 2 tbsp. capers
- 1/2 cup dry white wine
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tbsp. crushed red pepper
- 1 tbsp. sugar
- 1 tbsp. balsamic vinegar
- kosher salt
- freshly ground black pepper
- good olive oil
- grated asiago cheese, to taste
- Cook pasta until a few minutes fewer than the directions call for, so it’s soft but still has some bite. This may only be 2-3 minutes for fresh pasta. Reserve 1/2 cup cooking liquid, drain, and rinse with cold water to stop cooking. Set aside.
- In a medium saucepan, heat 1 tbsp. olive oil over medium heat. Add onion and crushed pepper and cook for a few minutes until onion is soft. Add garlic and capers.
- Cook, stirring occasionally, until garlic starts to turn golden brown (do not burn). Add white wine and stir to combine. Let come to a boil and then bring to a simmer, cooking until wine is mostly evaporated.
- With your hands, squeeze tomatoes and tear into pieces, adding to pan one by one. Discard remaining juice in can. Stir occasionally as mixture comes to a boil. Add sugar and let liquid cook down for 10-15 minutes.
- Add balsamic vinegar and season with salt and pepper to taste. Let cook another minute and add partially cooked pasta and reserved cooking liquid. Stir occasionally as pasta comes to temperature and liquid is absorbed. Stir in grated cheese and turn the heat off. Serve immediately with another drizzle of olive oil on each bowl.