Skillet Tortellini Alfredo Pomodoro

Ingredients

• 1 Tbsp. Bertolli® Classico™ Olive Oil
• 2 small shallots or onions, chopped
• 2-1/2 cups water
• 1 package (15 oz.) frozen cheese tortellini
• 1/4 tsp. salt
• 1 jar Bertolli® Alfredo Sauce
• 1 large tomato, chopped
• 1/4 cup loosely packed fresh basil leaves, finely chopped
• 2 Tbsp. grated Parmesan cheese

Directions

1. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook shallots, stirring occasionally, 3 minutes or until shallots are tender. Stir in water, tortellini and salt; bring to a boil over high heat. Continue boiling, stirring gently to separate tortellini, 5 minutes.
2. Stir in Sauce and tomato. Cover and continue boiling over medium heat, stirring occasionally, 8 minutes or until tortellini are tender. Stir in basil and Parmesan cheese. Let stand 3 minutes before serving. Serve, if desired, with freshly ground black pepper.