Tuscan Tortellini
Cooked tortellini pasta served in a rich, creamy sun-dried tomato and basil sauce.
4
10 minutes
30 minutes +
Stove top cooking
Ingredients
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350g tortellini- filled with basil and ricotta, to cook
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Tuscan Sauce
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1 red onion- roughly chopped
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1 tbsp extra virgin olive oil
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2 cloves garlic- roughly chopped
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Dash of cider vinegar
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Splash of cold water
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150g sun-dried tomatoes- roughly chopped if large
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1 x 400g tin cherry tomatoes in sauce
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350ml vegetable stock
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100ml double cream
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Freshly ground black pepper
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Sea salt- to taste
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Garnish
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Large handful of fresh basil leaves- torn
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Grated parmesan
Instructions
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Make sauce :
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01 Heat extra virgin olive oil in a large pan or use the oil from the sun-dried tomatoes. Add onion and soften. Splash with a small amount of cold water to assist the softening of the onion. Add garlic, cook 1 minute before add all the sun-dried tomatoes. Add cider vinegar, chopped tomatoes and vegetable stock. Season and allow to simmer for 5 minutes for flavours to infuse. Now add cream and a handful of grated parmesan. Check seasoning.
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Cook tortellini:
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02 In a large pot of water cook the tortellini until soft.
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Assemble:
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03 Add cooked tortellini to the rich tomato sauce, top with large handful of fresh basil leaves, slightly torn if over large. If sauce too thick at some of the pasta cooking water.
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Serve:
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04 Take to the table hot with extra grated parmesan and enjoy.
Notes
Use the oil from the sun-dried tomatoes rather than the extra virgin olive oil if you prefer, and if sauce is rather thick, thin down with the pasta water.
