Tortelloni With Tomato-butter Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
18 ounce: Fresh cheese tortelloni,
Very finely minced,
1 can: , (28 oz) peeled
4 tbsp: Butter,
Plum tomatoes,
1/2 tsp: Salt,
1 1/2 cup: Basic, loosely packed
1/4 tsp: Fresh ground pepper,
1 small: Onion,
Directions:
1. Cook the tortelloni in a large pot of boiling, salted water until
tender but still firm, 7-8 min. Drain well.
2. While the pasta is cooking, puree the tomatoes in a blender or food
processor until smooth. Shred enough of the basil to make 1 cup.
Finely mince the onion.
3. In a large frying pan, melt 3 tbs butter over medium-high heat
until bubbly but not brown. Add the onion and cook until translucent
and lightly browned, 2-3 min.
3. Add the tomatoes to the pan and bring to a boil. Reduce the heat to
medium-high, cover and cook for 6 min. Season with salt and pepper.
Stir the remaining butter and basil into the sauce. Toss the sauce
with the cooked tortelloni and serve.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 139
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
tender but still firm, 7-8 min. Drain well.
2. While the pasta is cooking, puree the tomatoes in a blender or food
processor until smooth. Shred enough of the basil to make 1 cup.
Finely mince the onion.
3. In a large frying pan, melt 3 tbs butter over medium-high heat
until bubbly but not brown. Add the onion and cook until translucent
and lightly browned, 2-3 min.
3. Add the tomatoes to the pan and bring to a boil. Reduce the heat to
medium-high, cover and cook for 6 min. Season with salt and pepper.
Stir the remaining butter and basil into the sauce. Toss the sauce
with the cooked tortelloni and serve.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 139
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
Tags
Pasta/rice