tortellonilunchdunk tortelloni in boiling water.
simmer for 6 minutes.
while cooking tortelloni, chop tomatoes, spring onions, and mince a clove of garlic.
add olive oil, salt, and a dash of dried basil.
drain tortelloni.
transfer to a bowl, top with tomato salsa.
serve.

we’ve been having this salsa (sometimes with lightly sauteed zucchini or mushrooms) a lot on our pasta lately instead of the usual bolognese or cream-based sauces. it’s easier to prepare and the fresh salsa is a lot more appetizing in this energy-draining hot weather. a heart-healthy lunch (no alternative for cholesterol treatment, but garlic and olive oil are good for the heart) that’s easy to prep. san ka pa?

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