Tortelloni with tomato-butter sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | ounces | Fresh cheese tortelloni |
| 1 | can | (28 oz) peeled |
| Plum tomatoes | ||
| 1½ | cup | Basic, loosely packed |
| 1 | small | Onion |
| Very finely minced | ||
| 4 | tablespoons | Butter |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Fresh ground pepper |
Directions
1. Cook the tortelloni in a large pot of boiling, salted water until tender but still firm, 7-8 min. Drain well.
2. While the pasta is cooking, puree the tomatoes in a blender or food processor until smooth. Shred enough of the basil to make 1 cup.
Finely mince the onion.
3. In a large frying pan, melt 3 tbs butter over medium-high heat until bubbly but not brown. Add the onion and cook until translucent and lightly browned, 2-3 min.
3. Add the tomatoes to the pan and bring to a boil. Reduce the heat to medium-high, cover and cook for 6 min. Season with salt and pepper.
Stir the remaining butter and basil into the sauce. Toss the sauce with the cooked tortelloni and serve.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
ISBN 0-688-13475-0
pg 139
Submitted By DIANE LAZARUS On 12-29-95