Tortellini Pomodoro
  • 20 oz package cheese tortellini
  • about 15 san marzano or plum tomatoes, small dice
  • 6 cloves of garlic, divided
  • a large handful of basil
  • 1 tbsp pine nuts {optional}
  • olive oil
  • salt & pepper
  1. Get a pot of water up and boiling. Cook the tortellini shy of al dente, drain.
  2. While the pasta is cooking, in a large sauté pan over medium heat, add in enough olive oil to coat the bottom. Add in 3 roughly chopped garlic cloves. Once fragrant go ahead and stir in the tomatoes.
  3. In a blender, puree a couple Tbsp of olive oil, basil, 3 garlic cloves and the pine nuts. Stir into the tomatoes and simmer a few minutes.
  4. Add in the tortellini, toss to coat and cook just a couple minutes until tender.
Recipe by LeMoine Family Kitchen at