Don’t you just love it when all the summer tomatoes start coming in? This fresh tomato sauce for pasta works with heirloom tomatoes in mid-summer. It also works great with the late summer roma tomatoes (this version can be frozen to enjoy in the winter.) The tortellini adds a nice noodle-cheese punch to the dish.
You will need a pot, measuring cups and spoons, and a knife.
Follow package directions for cooking tortellini. While boiling water and cooking, wash the tomatoes and dice to make 4 cups. Cut off the tops of 2 sweet banana peppers, slice open, scrape the seeds out, and dice. Peel garlic and mince.
When the tortellinis are done, drain in a colander and hold for later. Put a small pat of butter in the pot over high heat. When the butter melts, add 4 tablespoons of olive oil and lower the heat to medium high. [Tip: The butter lets you know that the pan is hot. Add the olive oil and the food at the same time to help keep the temperature below 400o, the smoking point for olive oil.] Add the peppers and cook until limp. Add 4 cloves of minced garlic. Add the tomatoes. Season with salt and pepper and add fresh oregano. You may need to lower the heat to low as you watch the tomatoes. Cook and stir until the tomatoes release their juice and are just barely soft.
Remove from heat. Chiffonade 16 leaves of basil and add to sauce. Spoon over tortellini and add grated Parmesan cheese to taste.
Works great as a side dish for grilled chicken, turkey loin, or Italian sausage. If your family likes heat, add one or two jalapeños to the peppers. You can use fresh tortellini if available.
Ingredients
- 1 12 oz. package tortellini
- 4 cups diced tomatoes
- 2 sweet banana peppers, diced
- 4 cloves garlic, minced
- 4 tbsp. olive oil
- salt & pepper
- 1 tsp. oregano
- 16 leaves fresh basil
- 4 tbsp. grated Parmesan
Instructions
- Follow package directions for cooking tortellini.
- While boiling water and cooking, wash the tomatoes and dice to make 4 cups.
- Cut off the tops of 2 sweet banana peppers, slice open, scrape the seeds out, and dice.
- Peel garlic and mince.
- When the tortellinis are done, drain in a colander and hold for later.
- Put a small pat of butter in the pot over high heat. When the butter melts, add 4 tablespoons of olive oil and lower the heat to medium high.
- Add the peppers and cook until limp.
- Add 4 cloves of minced garlic.
- Add the tomatoes.
- Season with salt and pepper and add fresh oregano.
- You may need to lower the heat to low as you watch the tomatoes. Cook and stir until the tomatoes release their juice and are just barely soft.
- Remove from heat.
- Chiffonade 16 leaves of basil and add to sauce.
- Spoon over tortellini and add grated Parmesan cheese to taste.
This looks delicious! TFS. I love almost all Italian dishes.
Hey Clearissa, I hope you will try it. For low carb, try with a noodle substitute, or just serve on chicken!
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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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Hey Found this yummy salad through Wonderful Wednesdays!
This looks so delicious a must try !
Hey Swati, This sauce for tortellini is made with fresh tomatoes which are cooked just a little. My family likes this better than marinara sauce!
Lisa, this looks incredible!
Hey Michele, I hope you try it! The trick is to just let the tomatoes get a little soft, not mushy. Good even in the winter!
Jan, I hope you get in your new house in time to get some good fresh tomatoes! I love the idea of this recipe breaking in a new kitchen.
I’ll be making this in my new house soon!!
Hey Lowanda, thanks for stopping by! I hope you can get some good tomatoes to try this near your home!
Oh my goodness! This looks delicious!