Tortellini with Fresh Tomato Basil Sauce

1 pkg (20 oz) uncooked refrigerated cheese-filled tortellini

6-8 medium tomatoes, seeded and coarsely chopped (3 cups)

3 Tbsp snipped fresh basil leaves

1 tsp balsamic vinegar

½ tsp salt

¼ tsp ground black pepper

2 Tbsp olive oil

2 large garlic cloves, pressed

¼ cup (1 oz) grated fresh Parmesan cheese

Cook tortellini according to package directions in Dutch oven; drain in large colander.

Meanwhile, core tomatoes; cut tomatoes crosswise in half and remove seeds. Coarsely chop tomatoes; place in bowl.

Using kitchen shears, snip basil. Add basil, vinegar, salt and black pepper to tomatoes; mix gently.

Heat oil over medium heat in Dutch oven. Add garlic; stir 1 minute or until garlic is lightly browned. Remove Dutch oven from heat. Add tortellini and tomato mixture; toss gently. Spoon pasta into serving bowl. Grate Parmesan cheese, sprinkle over pasta.

Yield: 4 servings

From: The Pampered Chef