Fresh Tomato Sauce With Olives

By Marian Burros

Total Time
30 minutes
Rating
4(12)
Notes
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Featured in: 1. Boil Water 2. Pick Tomatoes

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Ingredients

Yield:2 servings
  • 1large clove garlic
  • 12ounces fresh, ripe tomatoes
  • 8oil-cured olives
  • A few sprigs fresh basil to yield 2 heaping tablespoons chopped
  • 2teaspoons olive oil
  • ⅛teaspoon salt
  • Freshly ground black pepper to taste
  • 8ounces cheese-filled tortellini
  • 1ounce Parmigiano Reggiano (⅓ cup coarsely grated)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

261 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 12 grams protein; 734 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring water to boil in a covered pot for pasta.

  2. Step 2

    Cut the garlic in half and, with food processor running, put through the feed tube to mince.

  3. Step 3

    Wash, trim and cut the tomatoes in half; squeeze out seeds, and cut tomatoes into large chunks.

  4. Step 4

    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.

  5. Step 5

    Cook the tortellini according to package directions.

  6. Step 6

    Coarsely grate the cheese.

  7. Step 7

    When pasta is cooked, drain and mix immediately with the sauce. Sprinkle cheese on top.

Ratings

4 out of 5
12 user ratings
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Lee

Delicious with bright flavor. I didn't have quite enough tomatoes (used a pint of cherry tomatoes with 12 oz of pasta) so added a 1/4 cup of rehydrated dried tomatoes (added to the initial olive oil, garlic and basil marinade.) Really good.

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