Spinach Tortellini With Tomato Basil Sauce
|Garlic||3 Clove (15 gm), minced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Canned crushed tomatoes||28 Ounce (1 Can, Including Liquid)|
|Basil leaves||2 Cup (32 tbs), chopped|
|Spinach tortellini||1 1⁄2 Pound (Cooked According To Package Directions And Drained)|
|Grated parmesan cheese||To Taste|
In a saucepan cook the garlic in the olive oil over moderate heat, stirring, until it is pale golden.
Add the tomatoes, the basil, salt and pepper to taste, and simmer the sauce, stirring occasionally, for 20 minutes.
Meanwhile cook the tortellini and drain them.
In a large bowl toss the tortellini with the sauce and add the Parmesan to taste.