1 1/2 lb. good-quality cheese tortellini (mix white and spinach, if possible)
1 1/2 lb. ripe tomatoes
4 tbsp. olive oil, divided
2 to 3 cloves garlic, minced
1/2 c. chopped fresh basil, more or less to taste
2 tbsp. chopped fresh oregano
1/2 c. finely chopped walnuts
1/4 c. grated Parmesan cheese
Dash of hot red pepper flakes or cayenne pepper
Salt and freshly ground pepper to taste
Curly parsley for garnish

Cook tortellini according to package directions, then drain. Bring water to boil in large deep saucepan. Plunge tomatoes in and simmer for 1 minute. Drain, and when cool enough to handle, slip the skins off and chop finely.

Heat 1 tablespoon oil in a small skillet. Add garlic and saute over medium low heat for a minute or two, just until it begins to turn golden. Combine tortellini, tomatoes, garlic and remaining ingredients in bowl and toss thoroughly. Transfer to a serving bowl and garnish with curly parsley. Serve warm or at room temperature. Serves 6.