Ingredients
Scale
- 2 tbsp olive oil
- 1 tbsp freshly minced garlic
- 700 g (1 lb 9 oz) passata
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 tsp sugar
- 500 g (1 lb 2 oz) fresh ricotta and spinach tortellini (from the refrigerator aisle at the supermarket)
- ¼ bunch basil, leaves picked
- ½ cup (50 g) freshly grated parmesan
Instructions
- Heat the oil in a large, deep frying pan over medium–high heat. Add the garlic and cook for 30 seconds until fragrant.
- Add the passata and 1 cup (250 ml) of water to the pan.
- Add the salt, pepper and sugar and bring to the boil.
- Add the tortellini directly to the pan, place the lid on, reduce to the lowest heat setting and cook for 2 minutes.
- Turn off the heat and stir through the fresh basil.
- Serve topped with parmesan.
Notes
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
- Prep Time: 2 mins
- Cook Time: 10 mins
- Category: pasta
- Method: deep skillet
- Cuisine: Italian