Pasta Rustica with Smoked Mozzarella

Last week I started writing one of those "30 things to do while I'm thirty" posts...first thing on the list...lose thirty pounds...then a whole bunch of other things like...baking my first batch of French macaroons...eating at thirty new restaurants...You see, I knew I was setting myself up for failure.  So I changed the post to "30 things not to do while I'm thirty"...but I could only come up with one thing...So here it is the one thing I will NOT do while I'm thirty...Gain 30 pounds...That shouldn't be too hard...I hope!!!

So yesterday was the big day...The big three zero.  Thank you all for the birthday phone calls, emails, and Facebook messages.  I had a wonderful day...got the day off work...went to the movies...out to dinner...and I got that Magimix food processor that I had been eyeing every time I went in Williams Sonoma.  So just a great day.

But today I was back at work...ugh

and back in the kitchen...Cooking up some tortellini.

I seldom cook tortellini...no particular reason...It just never seems to make it in my grocery basket....but this recipe was calling out to me...because it used smoked mozzarella.

I have a love affair going on with smoked cheeses...but if you cant find smoked mozzarella...and it can be pricey...just use regular mozzarella.

The sauce really comes together quick in just a few minutes...actually the whole dish comes together quickly...What takes the most time is waiting for the water to boil.

 Pasta Rustica with Smoked Mozzarella

adapted from Bon Appetit February 2004

2 9 oz packages fresh cheese tortellini

6 tbs olive oil

1 large onion, halved lengthwise, thinly sliced crosswise

1 lb cherry tomatoes, cut in half

1 garlic cloves, minced

2/3 cup vermouth, you could substitute another white wine

1 cup chopped Italian parsley

1 cup thinly sliced fresh basil

3/4 cup pitted Kalmata olives, cut in half

1 & 1/2 tsp dried oregano

1 lb smoked mozzarella, cut into half inch cubes

salt & freshly ground black pepper

Cook the tortellini as directed on the package, in a large pot of boiling salted water.  Drain well.  Meanwhile in a large skillet heat the oil over medium-high heat. Add the onion, increase the heat to high and saute until the onion begins to brown, about 6 minutes.  Add the tomatoes, saute for 3 minutes.  Add the garlic, saute for 2 minutes.  Then add the vermouth, then the parsley, basil, olives, and oregano.  Cook for 4 minutes, stirring often.  Add the cooked tortellini and toss over medium heat, until the sauce coats the pasta.  Remove form the heat.  Toss in the cheese and season the pasta with salt and pepper to taste.