Tomato-Basil Tortellini

2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 (14-ounce) can chopped tomatoes
Salt and freshly ground pepper
1 (12-ounce) package frozen cheese tortellini
1/4 cup chopped fresh basil
1/4 to 1/2 cup grated Parmesan cheese

Fill a stockpot two-thirds full with salted water and bring to a boil. In a large skillet, heat oil over medium-high heat. Brown onion in hot oil. Add tomatoes (with juice) and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is slightly thickened, about 10 minutes. Season with salt and pepper to taste. Add tortellini to boiling water and cook al dente, about 5 minutes. Drain and transfer to a large bowl. Toss with tomato sauce. Stir in basil. Serve Tomato-Basil Tortellini topped with Parmesan cheese to taste.

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Tomato-Basil Tortellini Recipe from:

Kentuck Back Road Restaurant Recipes

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