Baked Tortelloni with Quad Tomato Truffle Sauce

By freshandfoodie
March 24, 2011
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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

Serves: 2

  • 9 ounces package of fresh tortelloni
  • 2 tomatoes from the vine, seeded and cut into chunks
  • 2 tablespoons tomato paste
  • 5 sundried tomatoes
  • 6 tablespoons tomato juice
  • 3 large basil leaves, plus more for serving
  • 1 large clove of garlic, minced
  • 1/2 teaspoon truffle salt
  • Freshly cracked black pepper
  • Olive oil
  • Parmesan cheese
  1. Preheat the oven to 350 degrees.
  2. 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
  3. 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.
  4. 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.
  5. Serve topped with additional Parmesan cheese, basil and freshly cracked pepper.

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