Tortellini al pomodoro: An Easy Recipe of typical Emilian stuffed pasta

The tortellini al pomodoro is a very appetizing first course: an easy recipe that allows you to enjoy the typical Emilian stuffed pasta cooked 'dry'. Perfect for everyday lunch and dinner.

Ingredients:

• 500g of tortellini
• 600g of tomato puree
• 1 clove of garlic
• Fresh basil
• Grated Parmigiano Reggiano cheese
• 2 tablespoons of extra-virgin olive oil
• Salt
• Pepper

Execution: Easy

Preparation time: 10 minutes

Cooking time: 20 minutes

Servings: 4

A plate of tortellini with tomato sauce is a simple yet delicious alternative to the more traditional broth-served tortellini.

The recipe for preparing them is quite easy, as the chosen sauce to dress them is a simple tomato puree reduced with a little oil, garlic, and basil. This seasoning enhances, without overpowering, the rich flavors of the egg pasta and meat filling.

It is also a quick recipe if you start with ready-made tortellini or ones previously prepared and stored in the freezer.

 

Homemade or artisanal tortellini are quite different from those bought in a bag from the supermarket. However, it can be very satisfying and practical to treat oneself to an indulgent meal with little effort.

 

If you enjoy filled pasta dishes in a dry version, also try tortellini with cream or cappellettoni with parmesan cream.

• OTHER TASTY RECIPES: Cappelletti in broth, Vol-au-vent with tortellini, Ravioli filled with ricotta and pistachios with cherry tomatoes.

Tortellini with Tomato Sauce

Step 1:

To begin, set a pot of water to boil for the tortellini, which can either be purchased ready-made or prepared using our recipe. Turn your attention to the tomato sauce: heat oil in a saucepan and sauté half a peeled garlic clove until golden brown.

Step 2:

Add tomato puree and season with salt and pepper, then bring to a boil. Cover and let simmer over medium heat for 15 minutes until the sauce thickens. At the end of cooking, remove the garlic and add a few leaves of basil, if desired.

Step 3:

Cook the tortellini in salted boiling water, drain them al dente, and toss them gently in a serving bowl with the tomato sauce. Transfer to individual plates, sprinkle with grated Parmigiano Reggiano to taste, and serve.