Ingredients
Units
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- 2 tbsp olive oil
- 1 tbsp garlic, freshly minced
- 700 g passata
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp sugar
- 1 Rana Ricotta & Spinach Tortellini 565g family pack (20 oz)
- 1/4 bunch basil leaves, picked
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- Heat the oil on medium-high heat in a large, deep skillet. Add the garlic and cook for 30 seconds until fragrant.
- Add the passata and 1 cup of water to the pan.
- Add the salt, pepper and sugar, and bring to a 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 cheese.
Notes
MAKE AHEAD
Refrigerate for up to 3 days. 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. 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