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.