BY BETH COLVIN
Assistant Food editor=
Black Olive and Brown Butter Tortellini
Serves 4. Recipe is by Beth Colvin.
1 stick of salted butter
1 (15-oz.) can whole black olives, drained and halved
1 heaping tbl. minced garlic
Chiffonade of fresh basil, to taste
20 ozs. of your favorite fresh pasta, prepared according to package directions
Grated Parmesan for garnish
1. Heat a heavy saucepan over medium heat. Add the stick of butter and cook, stirring frequently, until the butter just begins to brown.
2. Add the garlic, cook until fragrant, no more than a minute. Add the black olives and stir to combine well. Cook 2 to 3 minutes, then add the basil. Cook just until fragrant.
3. Add the cooked pasta and stir well to combine. Cook until heated through. Garnish with grated Parmesan before serving.