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
Continue After Advertisement
Ingredients
-
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
Directions
-
Preheat the oven to 350 degrees.
-
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
-
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.
-
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.
-
Serve topped with additional Parmesan cheese, basil and freshly cracked pepper.
See what other Food52ers are saying.