Organic Roasted Tomato Mozzarella Tortelloni with cod, tomatoes and capers
- 15-20
- min
cooking time
- 2 ½
- servings
- Medium
- difficulty
Organic Roasted Tomato Mozzarella Tortelloni with cod, tomatoes and capers
Organic Roasted Tomato Mozzarella Tortelloni with cod, tomatoes and capers
Ingredients
- 1 package Giovanni Rana Organic Roasted Tomato Mozzarella Tortelloni
- 3 cod filets (6oz each)
- 2 tbsp extra virgin olive oil
- 1 tsp garlic, minced
- 1 shallot, minced
- 1 10oz package cherry tomatoes, halved
- 3 tbsp capers
- 3 tbsp butter
- Fresh parsley, to garnish
- Kosher salt and freshly ground black pepper, to taste
Preparation
In a pan, sauté the garlic and shallot with olive oil until fragrant. Add the cherry tomato halves and capers. Season with salt and pepper, and then simmer for 10 minutes.
Add the cod filets to the pan and cover. Cook for about 10 more minutes or until the cod starts to flake. Remove the cod filets from the pan, leaving the sauce.
Cook the tortelloni according to the package instructions and drain. Add the cooked tortelloni and butter to the saucepan. Toss to combine. Divide the pasta amongst each plate and serve with a filet of cod. Garnish with fresh parsley.
- 15-20
- Medium
- 10-15
- easy
- 10-15
- Easy
