Tortellini Tapes

Cherry Tomato Tortellini

It was one of those evenings where we had the windows open despite how warm it was. Sure, there was a breeze that came in off the beach, but it really only brought the thickness of the night. We sat on the edge of summer and everything seemed to be in the right place at the right time. The curtains swayed in a slow waltz as the candles flickered and cast shadows of our overly animated hands. Old stories were shared, laughter ensued, more corks were popped. We served up tortellini and when it was all said and done took a moment to recognize how great the evening was. Tortellini Tapes is a reflection of that night and the songs to compliment the candle light.

Ingredients
- Olive Oil
- Garlic
- Cherry Tomato Medley
- Pecorino Romano
- Cheese Tortellini
- Fresh basil

In a large stock pot, bring water to a boil. While that's going, split the cherry tomatoes in half and chop the garlic. Remember, this is all about flow, so there aren't going to be any measurements. If it looks like it's enough then it probably is. Once that's done, shave the pecorino romano into a dust mound. The more the merrier here. Seriously.

Add enough oil to coat the bottom of a large sauce pan and then add a little more. The oil is part of the sauce, it's the vessel, so it's okay to be generous. Once hot enough, sauté the garlic followed by the cherry tomatoes. Once these flavors get to know each other and become one big happy, bring out a potato masher and smash the softened tomatoes into a pulpy sauce.

This is when you add the tortellini to the water and cook until al dente. Meld the pasta with the sauce, sprinkle in the cheese as you go. Begin to TEAR your basil and add entirely too much - always. Plate and serve. Enjoy!