Roast Tomato Tortellini

Roast Tomato Tortellini


37 people made this

This is a very piquant and fresh tomato pasta sauce for tortellini. Perfect for making when you have a bumper crop of tomatoes!

Becca Miller

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

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Preheat an oven to 200 degrees C.
  2. 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.
  3. Cook and drain the tortellini according to packet directions and set aside in a serving dish.
  4. 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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