Tortellini al Pomodoro
Thursday, March 8th, 2007
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.
(11 votes, avg: 3.09)
Loading ...