Skillet Tortellini Alfredo Pomodoro

• 1 Tbsp. Bertolli(R) ClassicoTM Olive Oil
• 2 shallots small, or onions, chopped
• 2 1/2 cups water
• 15 ounces cheese tortellini 1 package, frozen
• 1/4 teaspoon salt
• 1 jar Bertolli(R) Alfredo Sauce
• 1 tomatoes large, chopped
• 1/4 cup loosely packed fresh basil leaves finely chopped
• 2 tablespoons grated Parmesan cheese

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.

shallots, water, salt, alfredo sauce, tomatoes, fresh basil, parmesan cheese

Taken from www.yummly.com/recipe/Skillet-tortellini-alfredo-pomodoro-297344 (may not work)