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Ingredients
  • 1 pound fresh or frozen cheese tortellini, preferably whole-wheat
  • 1 cup sun-dried tomatoes, (not packed in oil)
  • 1 14-ounce can artichoke hearts, rinsed and quartered
  • 1 7-ounce jar roasted red peppers, rinsed and chopped
  • 1 cup cherry tomatoes, halved, or 2 ripe tomatoes, seeded and chopped
  • 4 scallions, coarsely chopped
  • ½ cup finely chopped fresh basil
  • 1 ounce prosciutto, trimmed and julienned (optional)
  • ⅛ teaspoon salt
  • Freshly ground pepper, to taste
  • Arugula, for serving (optional)
  • 2 ripe tomatoes, halved and seeded
  • subheading: Roma Tomatoes:
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • ⅛ teaspoon salt
  • Freshly ground pepper, to taste
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