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One-Pot Tortellini with Cherry Tomatoes and Salami
There’s no need to boil a large pot of water for this recipe because we cook the pasta in the sauce for better flavor absorption. But we first brown the filled pasta in olive oil, a step that builds flavor in the dish. Then cherry (or grape) tomatoes go into the pot along with a little water, some garlic and chopped salami. As the tortellini simmer and soften in the mix, they absorb the seasonings. Fresh tortellini, the type sold in the refrigerator case of the supermarket, is what you’ll want to use here, not the shelf-stable variety sold alongside dried pasta.
4 to 6
Servings
40 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil, plus more to serve
-
16 to 20
ounce package store-bought fresh tortellini
Directions
-
01In a large Dutch oven over medium-high, heat the oil until shimmering. Add the tortellini, distributing them in an even layer, and cook, uncovered and without stirring, until well browned on the bottom, 3 to 4 minutes. Stir in the salami, garlic, tomatoes, ½ teaspoon pepper and 1 cup water. Bring to a simmer, then reduce to medium, cover and cook, stirring occasionally, until the tomatoes have softened and the tortellini are tender, 4 to 5 minutes.
Reviews
January 5, 2026
Punches above its weight.
I've made this twice. First time followed the directions to a t and was a little underwhelming. Second time I omitted the extra water thinking the cherry tomatoes would have enough and it was absolutely incredible. Love the a-typical store bought tortellini/gnocchi trend. Also, FYI 2 pints tomatoes is approximately 600g.
April 12, 2026
Fine for quick but expect quick flavor
It needed a bit more depth. Maybe some sundried tomatoes?
July 1, 2024
Tremendous!
I had this on the table in 25 minutes. It delivered tons of flavor and checked every box for an easy weeknight meal.
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