Fresh Tomato Sauce With Olives

• 1 large clove garlic
• 12 ounces fresh, ripe tomatoes
• 8 oil-cured olives
• A few sprigs fresh basil to yield 2 heaping tablespoons chopped
• 2 teaspoons olive oil
• 18 teaspoon salt
• Freshly ground black pepper to taste
• 8 ounces cheese-filled tortellini
• 1 ounce Parmigiano Reggiano (1/3 cup coarsely grated)

1. Bring water to boil in a covered pot for pasta.
2. Cut the garlic in half and, with food processor running, put through the feed tube to mince.
3. Wash, trim and cut the tomatoes in half; squeeze out seeds, and cut tomatoes into large chunks.
4. Pit the olives and cut up; wash the basil and cut up.
5. Add the tomatoes, olives, basil and olive oil to the processor, and process until coarsely pureed.
6. Spoon into a serving bowl, and season with salt and pepper.
7. Cook the tortellini according to package directions.
8. Coarsely grate the cheese.
9. When pasta is cooked, drain and mix immediately with the sauce.
10. Sprinkle cheese on top.

clove garlic, tomatoes, olives, basil, olive oil, salt, freshly ground black pepper, tortellini

Taken from cooking.nytimes.com/recipes/9546 (may not work)