ROASTED TOMATO & MOZZARELLA TORTELLONI WITH MEDITERRANEAN CRUMBLE
5-10
min
cooking time
3
servings
easy
difficulty

ROASTED TOMATO & MOZZARELLA TORTELLONI WITH MEDITERRANEAN CRUMBLE

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Ingredients

  • One 10-oz package Giovanni Rana Roasted Tomato&Mozzarella Tortelloni
  • 6 tbsp extra virgin olive oil
  • 1 tbsp capers, rinsed
  • 1 tbsp black olives, pitted and chopped
  • 1 tbsp dried tomatoes, chopped
  • 1 tbsp parsley, chopped
  • 8 anchovy fillets, chopped
  • 1 tsp dried oregano
  • Pepper to taste
5-10
min
cooking time
3
servings
easy
difficulty

Preparation

In a big bowl mix capers, olives, dried tomatoes, parsley, anchovies, oregano and oil. Season with pepper but do not add salt because the ingredients are already salty.

In the meantime, cook the Tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add Tortelloni to the bowl and mix gently adding a few spoons of the cooking water to loosen the sauce.

Divide Tortelloni among plates and serve.