Tortellini with Fresh Tomato Basil Sauce

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When you've got a bumper crop of tomatoes on hand, savor this garden-fresh pasta sauce over cheese-filled pasta shapes.
1 pkg (20 oz) uncooked refrigerated cheese-filled tortellini
6-8 medium (3 c) tomatoes, seeded and coarsely chopped
3 Tbsp snipped fresh basil leaves
1 Tsp balsamic vinegar
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp olive oil
2 large garlic cloves, pressed
1/4 c (1 oz) grated fresh Parmesan cheese
1. Cook tortellini according to package directions. Drain.
2. Meanwhile, chop tomatoes and remove seeds. Place in small bowl.
3. Add basil, vinegar, salt and black pepper to tomatoes and mix thoroughly.
4. Heat oil in large pan over medium heat. Add pressed garlic. Stir one minute or until garlic is lightly browned. Remove pan from heat. Add tortellini and tomato mixture - toss gently. Spoon pasta into serving bowl. Sprinkle with Parmesan cheese.

Yield: 4 servings
Recipe from The Pampered Chef Casual Cooking cookbook
Meal   DinnerDish   Main Dish
Cooking Method   BoiledMain Ingredient   Pasta
Prep Time   15 to 30 minutesCooking Time   less than 15 minutes

Nicki Scheck

Member since Mar 2008

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