On one of those nights when you’re tired and want something kind of light, it helps to have a few simple ingredients in the fridge and pantry. First, cook up some packaged fresh tortellini in boiling water in a medium saucepan. Drain, quickly run cool water over it and transfer to a glass serving bowl. Heat about 1/4 to 1/3 cup of extra virgin olive oil in a nonstick frying pan on over a high flame. When it’s good and hot, add 2-3 sections of sliced garlic, 2 tablespoons of capers, and a can of drained, pitted California olives. Stir rapidly and allow all to get warm, for about a minute or two. Add sea salt to taste as you’re stirring. The idea is just to warm the ingredients enough to where the flavors are released and blended–don’t allow anything to burn or get crispy. During the last several seconds, add sliced baby tomatoes. Pour the heated mixture over the tortellini.
Serve warm with steamed asparagus. Yum.
This can be paired with a delectable salad made of fresh baby lettuce, pear tomatoes, sliced Persian cucumbers, and blueberries (I found all of thes ingredients at Trader Joe’s.). This salad is so good, it doesn’t need dressing. Or, you can add a scant tablespoon of your favorite vinaigrette. A tangy variation is to add tangerine slices to the mix. In addition to being delicious, these dishes are very nutritious and low in fat. Again, yum.