The original name of this recipe is “Tortellini and Fresh Basil”. However, since many with AG are dairy sensitive, I thought I would just post this super yummy tomato and basil mixture and you can decide what to put it on based on what your family needs. If you can tolerate dairy, it’s fabulous over cheese filled tortellini. If you need to be dairy free, serve it over penne or your family’s favorite pasta. And if you love bruschetta (like me!): Slice a baguette, rub both sides of the bread slices with olive oil and a piece of fresh garlic, toast or fry in a nonstick pan (turning once). Salt and pepper to taste. Serve topped with tomato and basil sauce and a drizzle of balsamic glaze. Add a side salad to ANY of these combinations and you’ll have a perfect dinner for a hot summer night. 

1  pound ripe tomatoes, seeded and chopped

3  cloves garlic, minced

1/2  cup chopped FRESH basil

1/4  cup olive oil

3  tablespoons balsamic vinegar

1/2  teaspoon salt

1/4  teaspoon pepper

Pasta of your choice

Grated fresh parmesan cheese, if desired

Balsamic glaze, if desired

Combine first 7 ingredients in a serving bowl. Cook pasta according to package directions; drain. Add tomato basil sauce to pasta and toss well. Add additional salt and pepper to taste. Sprinkle with cheese if desired. Serve warm or chilled. Sauce can be made up to a day in advance. Chill until ready to use.

Adapted from The Ultimate Southern Living Cookbook, 1999

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