We both love pasta. In fact, I would venture to say it is one of our favorites. I try to get creative with it, and this is one of those recipes that wasn’t off-the-wall but was enough of a change to be something new. Plus, it only took about 10 minutes!
Tortellini with Rosemary-Tomato Sauce {from Better Homes and Gardens New Cookbook Bridal Edition}
Ingredients:
- 2 9-oz packages refrigerated cheese- or meat-filled tortellini
- 2 14-oz cans pasta style tomatoes, undrained
- 1/4 cup tomato paste
- 1 tsp dried rosemary
- 1/2 cup sliced pitted olives {I actually left mine whole}
Directions:
- Cook tortellini according to package directions. Drain; keep warm.
- Meanwhile, for the sauce, in a medium saucepan stir together undrained tomatoes, tomato paste, and rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until desired consistency. Stir in olives; heat through.
- Spoon sauce over tortellini.
Grade: B+
Comments: This dish is very delicious, and it makes for a very filling dinner with a lot of leftovers. It is very tasty with lots of flavor. The only reason I didn’t give it an A is because I think more vegetables would have been a good idea. It could use some peppers, onions, and mushrooms. I prefer chunky sauce, but I didn’t really have time to play with the recipe too much.
