Ingredients
- 1 large clove garlic
- 12 ounces fresh, ripe tomatoes
- 8 oil-cured olives
- A few sprigs fresh basil to yield 2 heaping tablespoons chopped
- 2 teaspoons olive oil
- ⅛ teaspoon salt
- Freshly ground black pepper to taste
- 8 ounces cheese-filled tortellini
- 1 ounce Parmigiano Reggiano (1/3 cup coarsely grated)
- Nutritional Information
Nutritional analysis per serving (2 servings)
490 calories; 17 grams fat; 7 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 22 grams protein; 57 milligrams cholesterol; 889 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Bring water to boil in a covered pot for pasta.
- Cut the garlic in half and, with food processor running, put through the feed tube to mince.
- Wash, trim and cut the tomatoes in half; squeeze out seeds, and cut tomatoes into large chunks.
- Pit the olives and cut up; wash the basil and cut up. Add the tomatoes, olives, basil and olive oil to the processor, and process until coarsely pureed. Spoon into a serving bowl, and season with salt and pepper.
- Cook the tortellini according to package directions.
- Coarsely grate the cheese.
- When pasta is cooked, drain and mix immediately with the sauce. Sprinkle cheese on top.
Dining and Cooking