Sweet and Sour Tamarind and Pineapple Tortellini

This sweet and sour tortellini dish is a quick and easy way to get a taste of Southeast Asian flavors. The tamarind paste provides a sour and tangy base, while the pineapple juice and brown sugar add sweetness and depth of flavor. The apple cider vinegar adds a bit of acidity and helps to balance out the sweetness. The tortellini is cooked in a flavorful broth and then tossed in the sauce, making for a delicious and satisfying meal.

This recipe was inspired by a trip to Thailand, where I had the opportunity to try a variety of street food dishes. One of my favorites was a tamarind and pineapple stir-fry. I was immediately drawn to the sweet and sour flavors, and I knew that I had to recreate it at home. After some experimentation, I came up with this recipe for sweet and sour tortellini. It's a quick and easy dish to make, and it's always a hit with my family and friends.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 package (250g) tortellini
• 1/2 cup tamarind paste
• 1/4 cup pineapple juice
• 1/4 cup brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook the tortellini according to the package directions.
2. While the tortellini is cooking, make the sauce. In a small saucepan, combine the tamarind paste, pineapple juice, brown sugar, apple cider vinegar, olive oil, salt, and pepper. Bring to a simmer over medium heat and cook for 5 minutes, or until the sauce has thickened slightly.
3. Drain the tortellini and add it to the sauce. Stir to coat.
4. Serve immediately.

Why It Works

• The tamarind paste provides a sour and tangy base, which is balanced out by the sweetness of the pineapple juice and brown sugar.
• The apple cider vinegar adds a bit of acidity, which helps to brighten up the flavors.
• The tortellini is cooked in a flavorful broth, which adds depth to the dish.
• The combination of flavors and textures in this dish is irresistible.