One of my favorite summer dishes! This recipe isn’t recommended with other pastas, like ravioli. And be sure to use just use plain old cheese tortellini… Fancy tortellini with stuff like spinach pasta or sun dried tomato filling will make this dish very weird.
Prep time: 1 cocktail
1 pound frozen or fresh plain cheese tortellini
1TBSP soy sauce
1 big pinch dried basil and oregano
dash of black pepper and red chili flakes
1/3 cup canola oil
8 cloves garlic
¼ cup white wine
1 big banana, sliced into ½ inch-thick wheels
6 canned pineapple rings, cut into eighths (tiny pizza-shaped wedges), RETAIN JUICE
1 big handful grapes, each grape sliced in half
4-5 green onions, chopped
Prepare tortellini and drain. Set aside.
In small bowl, whisk together 1/3 cup of the canned pineapple juice, soy sauce, basil, oregano, pepper, red chili flakes. Set aside.
Combine oil and garlic in food processor or blender. Puree well.
Heat a large frying pan on medium high heat. Add garlic oil mixture. Sauté 30-60 seconds, but DON’T let the garlic turn brown. Add wine. Continue to cook for 20 more seconds.
Add soy sauce/spice/juice mixture. Cook for 1-2 minutes, stirring frequently.
Now add all the fruit and tortellini. Stir everything frequently until the whole thing comes back up to a boil (about 60-90 seconds). Don’t overcook or else fruit will disintegrate. Stir in onions, remove from heat and serve.