Roast Tomato Tortellini
This is a very piquant and fresh tomato pasta sauce for tortellini. Perfect for making when you have a bumper crop of tomatoes!
Ingredients
Serves: 2
- 450g cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 pinch salt and black pepper to taste
- 280g fresh tortellini
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons spicy pesto
- 1/4 cup grated Parmesan cheese
- 6 leaves fresh basil, torn, or more to taste
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- Preheat an oven to 200 degrees C.
- Place the cherry tomatoes on a baking tray and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt and pepper then roll the cherry tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
- Cook and drain the tortellini according to packet directions and set aside in a serving dish.
- In a frypan, heat 2 teaspoons of olive oil over medium-low heat and cook and stir the garlic until golden brown, about 3 minutes. Remove the frypan from the heat and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine and pour the sauce over the tortellini. Sprinkle with grated Parmesan cheese and torn basil leaves.
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Reviews and Ratings
Global Ratings:
(42)
Reviews in English (31)
Great Recipe - Place tomatoes, oil, oregano, salt and pepper in a zip lock bag to coat tomatoes - much easier and not as messy. - 12 Oct 2009 (Review from Allrecipes USA and Canada)
I took MinnesotaGirl's lead and roasted a medium zucchini with the tomatoes. I did have to increase the EVOO for the roasting by an additional two tablespoons. Other than that, I kept to the recipe. This pasta dish is WONDERFUL. I wanted a meatless meal for this week--I'll tell you, we didn't even miss the meat! I served this with buttered crusty italian bread and it was a filling and delicious meal. - 30 Jul 2012 (Review from Allrecipes USA and Canada)
Great way to use up those grape and cherry tomatoes (had an entire shoe box full)! I find that using a potato masher works well to break up the tomatoes. I also roasted a zucchini and threw it in because it needed to cooked. Used fresh herbs from the garden and a healthy shake of red pepper flakes because we like a lot of spice - highly adaptable to suit your tastes. Thanks for sharing! - 23 Aug 2010 (Review from Allrecipes USA and Canada)
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