ROASTED TOMATO & MOZZARELLA TORTELLONI WITH CHICKPEAS AND DRIED TOMATOES
10-15
min
cooking time
3
servings
easy
difficulty

ROASTED TOMATO & MOZZARELLA TORTELLONI WITH CHICKPEAS AND DRIED TOMATOES

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Ingredients

  • One 10-oz package Giovanni Rana Roasted Tomato and Mozzarella Tortelloni
  • 6 tbsp extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 red hot chili pepper finely sliced
  • one 14-oz canned chickpeas, drained and rinsed
  • ¼ cup dried tomatoes, chopped
  • Salt and freshly ground pepper to taste
10-15
min
cooking time
3
servings
easy
difficulty

Preparation

In a large skillet, heat the oil with garlic and red-hot chili pepper for 1 minute until fragrant. Add chickpeas and dried tomatoes and cook for 4-5 minutes. Season with salt and freshly ground black pepper to taste.

In the meantime, cook the Tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add Tortelloni to the skillet and toss gently for 1 minute adding a few spoons of the cooking water to loosen the sauce if needed.

Divide Tortelloni among plates and serve.

You can make this recipe also with Shrimp and Lobster Ravioli