Roast Tomato Tortellini

    40 minutes

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

    37 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (36)


    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)