Author Notes
A baked pasta recipe featuring fresh tomatoes, as well as tomato paste, tomato juice and sundried tomatoes. And don't forget the truffle salt and Parmesan. —freshandfoodie
Ingredients
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9 ounces
package of fresh tortelloni
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2
tomatoes from the vine, seeded and cut into chunks
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2 tablespoons
tomato paste
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5
sundried tomatoes
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6 tablespoons
tomato juice
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3
large basil leaves, plus more for serving
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1
large clove of garlic, minced
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1/2 teaspoon
truffle salt
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Freshly cracked black pepper
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Olive oil
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Parmesan cheese
Directions
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Preheat the oven to 350 degrees.
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Cook tortelloni in salted boiling water for a minute or two less than the package instructions. Drain, put in a large mixing bowl and set aside
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Meanwhile, put tomatoes, tomato paste, sundried tomatoes, tomato juice, basil, garlic, truffle salt and pepper (to taste) in a blender and whirl until well combined.
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Add sauce to the cooked tortelloni and gently toss to combine. Add mixture to a small baking dish, top with Parmesan cheese and a drizzle of olive oil. Bake for 20 minutes and broil for a minute or two or until the top becomes slightly brown.
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Serve topped with additional Parmesan cheese, basil and freshly cracked pepper.
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