1 Package (20 oz) uncooked refrigerated cheese-filled tortellini
5-6 medium Roma tomatoes seeded and coarsely chopped
3 Tbs fresh basil leaves
1 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
2 Tbs extra virgin olive oil
2-4 large garlic cloves pressed (depends on how much garlic you like)
1/4 cup grated Parmesan cheese
In a pasta pot cook the tortellini according to package. While the tortellini is cooking put about an inch and a half of water in a deep frying pan and bring to a boil. Put another frying pan on top, slanting it enough to make liquid run to one side creating a double boiler of sorts. Pour the olive oil into the top pan and press the garlic cloves directly into it. Allow the garlic to roast until the pasta is done. Meanwhile, seed and core the tomatoes and chop them into chunks and chop up the basil. Add in a bowl the vinegar, salt, pepper, basil, and tomatoes. When the pasta is done add the garlic mix to the bowl and then the pasta. Last add in the cheese, and then sprinkle some on top just for looks. Mix it up and enjoy!!
By: Tiffany
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