Tuesday, August 18, 2009

Tortellini with Fresh Tomato Basil Sauce

Last summer I had an extended growing season where I live we enjoyed the fruits of our labor. My Roma tomato plant produced like crazy in the fall. All of those tomatoes were perfect for this dish. Unfortunately the fire ants won the battle this year so I haven't been able to enjoy it as much. For those of you who have a bumper harvest of tomatoes give it a try. I serve it hot the first day and then the leftovers we eat cold.

Tortellini with Fresh Tomato Basil Sauce

1 pkg. (20 oz) uncooked refrigerated cheese-filled tortellini
medium tomatoes, seeded and coarsely chopped (3 cups)
3 Tbsp. snipped fresh
basil leaves
1 tsp. balsamic vinegar
½ tsp. salt
¼ tsp. ground black
2 Tbsp. olive oil
2 large garlic cloves, pressed
¼ C. (1 oz)
grated fresh Parmesan cheese.

Cook tortellini according to pkg. directions and drain. Meanwhile, core
tomatoes; cut tomatoes crosswise in half and remove seeds. Coarsely chop
tomatoes, place in small mixing bowl. Snip basil. Add basil, vinegar, salt and
pepper to tomatoes and mix gently. Heat oil over med. Add pressed garlic; stir 1
min. or until garlic is lightly browned. Remove from heat. Add tortellini and
tomato mixture; toss gently. Spoon the pasta into a serving bowl. Grate Parmesan
and sprinkle over pasta.

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