tortellini rosemary tomato sauce
- Main Ingredient: Noodles and Pastas Tomatoes
- Preparation: Frozen
- Cuisine: Italian
- Occasion: Summer
- Yield:
tortellini rosemary tomato sauce ingredients
- 9 oz package of refridgerated fresh-cheese or meat filled tortellini
- 14 1⁄2 oz can pasta style tomatoes, undrained
- 1⁄2 t Dried rosemary, crushed
- 1⁄4 c Ripe olives
- 1⁄2 t Shredded lemon peel
- 2 T Tomato paste
Cooking tortellini rosemary tomato sauce
1. 1. Cook 9 ounce packeage refridgerated fresh cheese or meat filled tortellni according to package directions.
2. Drain well; keep warm 2. Meanwhile, for sauce, in a medium saucepan stir together one 14 1/2 ounce can pasta-style tomatoes, undrained; 2 tablespoons tomato paste; and 1/2 teaspoon dried rosemary, crushed.
3. Bring to boiling; reduce heat.
4. Simmeri, uncovered for 3 to 5 minutes or till of desired consistency.
5. Stiri 1/4 cup of sliced pitted ripe olives and 1/3 teaspoon finely shredded lemon peel; heat through.
6. Spoon sauce over tortellini.
7. IF desired, garnish with additional fresh rosemary.
8. Makes 3 main-dish servings.
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