Ingredients
Equipment
soup pot with lid
Large Deep Frying Pan
Cooking Instructions
- Bring a large pot of salted water to a boil.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the garlic and cook for about 30 seconds until fragrant.
- Stir in the crushed tomatoes, oregano, basil, red pepper flakes if using, salt, and black pepper.
- Reduce the heat and simmer the tomato sauce for 12-15 minutes.
- Meanwhile, cook the tortelloni according to the package directions until tender.
- Reserve about 1/2 cup of pasta water, then carefully drain the tortelloni.
- Add the tortelloni to the tomato sauce and gently toss to coat. Add a little reserved pasta water if the sauce is too thick.
- Sprinkle generously with freshly grated Parmigiano Reggiano and fresh basil.
- Finish with a drizzle of olive oil and serve immediately.
Nutrition
Notes
Spinach-and-ricotta tortelloni work especially well with a simple tomato sauce.
Avoid overcooking tortelloni because the delicate stuffed pasta can break apart.
Use authentic Parmigiano Reggiano and grate it just before serving for the best flavor.
Serve with a green salad, roasted vegetables, or crusty Italian bread.
Avoid overcooking tortelloni because the delicate stuffed pasta can break apart.
Use authentic Parmigiano Reggiano and grate it just before serving for the best flavor.
Serve with a green salad, roasted vegetables, or crusty Italian bread.