Sometimes convenience and tastiness meet happily in the middle. Those little refrigerated packages of fresh pasta are a perfect example for me The fillings range in flavor from fancy lobster and truffle to plain three cheese. The fancy ones are delicious on their own, but the plainer flavors make a great base for a quick topping.
This recipe was made up on-the-fly. I had a different plan for the cheese tortellini that involved broccoli and lemon, but someone (pointed look in the husband's direction) ate all the broccoli. Oh well, at least he likes vegetables.
These portions serve 2 heartily, but could be stretched to 4 servings.
1 package refrigerated cheese tortellini, I like Buitoni brand or Trader Joe's
1 Tablespoon olive oil
1 yellow onion, halved and finely sliced
salt to taste
1 clove garlic, minced
1 cup grape tomatoes
1 Tablespoon balsamic vinegar
Parmesan cheese to top
Cook tortellini according to package directions.
While pasta is cooking, heat oil in a large pan over medium-high heat. When hot, add onion and salt. Saute until onion softens and browns, stirring occasionally, about 10 minutes.
Add garlic to onion mixture and cook until garlic is fragrant, about 1 minute longer.
Lower heat to medium. Add tomatoes and cook until they soften and begin to burst, about 7-10 minutes.
Add balsamic vinegar and cook 1-2 minutes until the vinegar as become syrupy.
Serve immediately over the tortellini and top with fresh Parmesan cheese.
