Fresh Tomato Sauce With Olives
Published August 20, 1996
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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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 (⅓ cup coarsely grated)
Nutritional analysis per serving (2 servings)
22 grams carbs; 18 milligrams cholesterol; 261 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 14 grams fat; 6 grams fiber; 734 milligrams sodium; 12 grams protein; 8 grams sugar
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
- Step 1
Bring water to boil in a covered pot for pasta.
- Step 2
Cut the garlic in half and, with food processor running, put through the feed tube to mince.
- Step 3
Wash, trim and cut the tomatoes in half; squeeze out seeds, and cut tomatoes into large chunks.
- 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.
- Step 5
Cook the tortellini according to package directions.
- Step 6
Coarsely grate the cheese.
- Step 7
When pasta is cooked, drain and mix immediately with the sauce. Sprinkle cheese on top.
Private Notes
Comments
This was great. I didn't have what was called for, so I substituted refrigerated pesto for the fresh basil, and I used Parmesan cheese, doubling the amount. I quadrupled the garlic -- just because I like garlic. I had dried cheese tortellini. I keep it in the cupboard for nights like this when I want something quick and easy.
This was great. I didn't have what was called for, so I substituted refrigerated pesto for the fresh basil, and I used Parmesan cheese, doubling the amount. I quadrupled the garlic -- just because I like garlic. I had dried cheese tortellini. I keep it in the cupboard for nights like this when I want something quick and easy.
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.