An express — quick-to-prepare — tortellini recipe, using 1 package (9-ounces) of tortellini cooked in salted water until al dente. Before draining, save about 1/4 cup of the pasta cooking water to add — if desired — one tablespoon at a time to thin your “sauce” to the right consistency. The consistency is entirely up to you!
Fresh Tomato Sauce: Sauté 2 cloves minced garlic in 3 T olive oil until softened. Add 1 cup chopped fresh tomatoes, a pinch of salt and freshly ground black pepper to taste, cooking until the tomatoes begin to soften, about 3 minutes. Toss with the cooked tortellini. Garnish with 1/4 cup fresh chopped basil. For a smoother sauce, puree in the blender or food processor.