Tortellini with Tomato Sauce and Rocket

For these tortellini, I make a simple sauce from cherry tomatoes and a little thyme. The rocket goes on after plating, keeping its fresh, peppery flavour.

A sauce made from cherry tomatoes

Use 200 g of the tomatoes for the sauce and add the remaining 50 g at the end. Briefly blanch and peel the sauce tomatoes. Stir the tomato paste into the crushed tomatoes; this version needs no extra frying oil.

Cook the tortellini towards the end

Fresh chilled cheese tortellini may take only a few minutes, depending on the product. Add them directly to the almost-finished sauce with a little hot water. Cook according to the packet and check they are tender. Add the rocket after plating. This recipe makes two small servings.

Kitchen tip

Add the rocket after plating so it does not wilt in the hot sauce.

Easy recipe

Tortellini with Tomato Sauce and Rocket

Tortellini with fresh cherry tomato sauce, thyme and rocket. A simple pasta recipe for two small servings, with optional Parmesan.

Prep time

10 min

Cook time

30 min

Yield

2 small servings

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Ingredients

− 2 +

• 200 gfresh cheese tortellini, chilled
• 250 gCherry Tomaten
• 1 ELTomatenmark
• 1 TLZucker
• frischer Thymian
• 80 gRucola
• Salz, Pfeffer
• Parmesan zum Servieren

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Instructions

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1. Wash and drain the rocket. Wash the tomatoes. Lightly score the base of 200 g for the sauce; halve and set aside the remaining 50 g.
2. Place the scored tomatoes in simmering water until their skins loosen at the cuts. Lift out, let cool briefly and peel.
3. Put the peeled tomatoes in an empty pan and crush them. Stir in the tomato paste and sugar, then simmer gently for about 20 minutes. Stir occasionally and add a little water if needed.
4. Stir in the thyme leaves and season with salt and pepper. Add the fresh cheese tortellini directly to the gently simmering tomato sauce. Add hot water a little at a time so there is enough liquid for the pasta to cook.
5. Cook the tortellini in the sauce according to the packet time, stirring gently, until cooked through. Add more water as needed. Fold in the remaining tomatoes at the end. Divide between two plates and add the rocket and optional Parmesan.

Nutrition per serving

Calories

268 kcal

Protein

9.8 g

Carbohydrates

42.6 g

Sugar

8.4 g

Fat

6.8 g

Saturated fat

2.7 g

Fibre

4.7 g

Salt

1.1 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace