4 tbsp olive oil
1/2 white onion
4 garlic cloves
7 medium tomatoes
1/2 cup white wine
1 bunch basil
1/2 bunch parsley
1/2 - 1 lb. tortellini

Add 4 tablespoons extra virgin olive oil to a large pan. Add 1/2 white onion, diced, and 4 chopped garlic cloves to hot oil. Add salt and pepper. Chop 7 medium sized ripe tomatoes into large pieces and add to onion mixture. Add 1/2 cup white wine.

Coarsley chop 1 large bunch of basil and 1/2 bunch of parsley, add to pan and cook for 20-30 minutes. Season with salt and pepper to taste. When sauce has a thick consistency, turn off heat and let stand for 15 minutes to cool before running through foodmill (food processor if you don’t have a foodmill).

Heat your tomato sauce in a large pan and add cooked tortellini directly to sauce. Place on dish and add parsley for presentation and grate fresh parmesan for terrific flavor.

basil garlic Italian parsley pasta tomatoes tortellini vegetarian white onion white wine
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