Herb Chicken Tortellini


3 pounds fresh plum tomatoes
4 tablespoons olive oil, divided
2 tablespoons chopped fresh garlic
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1 package Herb Chicken Tortellini (20 oz.)
1/4 cup shredded fresh basil leaves
5 oz. Shredded Parmesan Cheese

Bring a large pot of water to a boil.
Cut a small X on the bottom of each tomato.
Put tomatoes in boiling water for 15 seconds,
then remove to cutting board.
When cool enough to handle,
peel the scored end with a knife.
Then halve lengthwise and remove seeds.
Chop tomatoes, reserving juice.
Heat 3 tablespoons oil in saucepan over
medium-high heat; add garlic & red pepper.
Cook, stirring frequently, for 30 seconds.
Add tomatoes & juice; cook, stir for 10 minutes
or until tomatoes lose their juice.
Season with salt.
While sauce is cooking, prepare pasta.
according to package directions.
Stir basil into tomato sauce; cook 1 minute.
Add pasta & remaining tablespoon oil to
tomato mixture; toss well to coat.
Top with cheese & extra basil, if desired.
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