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Recipe Instructions:

Ingredients
Ingredient Checklist
2 pints cherry tomatoes
⅓ cup extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon cracked black pepper
1 pound refrigerated cheese tortellini
1 cup fresh basil leaves, thinly sliced

DirectionsInstructions Checklist
Step 1
Preheat oven to 425°F. Put a large pot of water on to boil.

Step 2
Place tomatoes in a shallow baking dish or pan. Add oil, salt and pepper and toss to combine. Roast for 25 minutes. Reduce oven temperature to 200° and continue cooking until the tomatoes are soft and juicy, about 15 minutes.

Step 3
Meanwhile, cook tortellini according to package directions. Drain.

Step 4
Add the roasted tomatoes to the drained tortellini and toss. Top with basil.