Roasted Tomato & Mozzarella Tortelloni with Cherry Tomatoes, Basil and Parmesan
10-15
min
cooking time
3
servings
easy
difficulty

Roasted Tomato & Mozzarella Tortelloni with Cherry Tomatoes, Basil and Parmesan

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Ingredients

  • One 10-ounce package Giovanni Rana Roasted Tomato & Mozzarella Tortelloni
  • 4 tablespoons extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 cup multicolored cherry tomatoes, halved
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup shaved Parmigiano Reggiano cheese, plus more for garnish
  • 1/4 cup chopped fresh basil leaves, plus more for garnish
10-15
min
cooking time
3
servings
easy
difficulty

Preparation

Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant and slightly golden, 1-2 minutes. Add the tomatoes and cook, stirring, until the tomatoes wilt and begin to release their water, 3-4 minutes. Season with salt and pepper and cover to keep warm.

Cook the Tortelloni according to package directions and drain, reserving 1/2 cup of the pasta cooking water. Add the Tortelloni to the tomatoes and toss with the shaved Parmigiano Reggiano cheese and basil, adding the pasta cooking water a little at a time to to loosen the sauce if desired. Season with salt and pepper, divide among bowls and garnish with more cheese and basil.


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