Tortellini Pomodoro
Quick and easy tortellini pomodoro recipe with cheese-stuffed tortellini and homemade tomato basil sauce. Perfect Italian dinner in under 30 minutes.
Equipment
- Large skillet or saucepan
- Wooden spoon or spatula
- Knife and cutting board
- Ladle or measuring cup (for pasta water)
Ingredients
- 1 pound 450g cheese tortellini (fresh or refrigerated)
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 can 14 oz crushed San Marzano tomatoes (or 4 cups fresh ripe tomatoes, blended)
- 10 fresh basil leaves chopped (plus more for serving)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon sugar optional, to balance acidity
- ¼ cup reserved pasta water
- Fresh grated parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Reserve ¼ cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced onion and sauté 3 minutes until soft. Add minced garlic and cook 1 minute more.
- Stir in crushed tomatoes, salt, pepper, and sugar (if using). Simmer for 10–12 minutes, stirring occasionally, until slightly thickened.
- Stir in chopped basil and reserved pasta water to create a silky sauce.
- Add cooked tortellini to the sauce. Toss gently to coat.
- Serve hot, topped with extra basil and grated parmesan.
Notes
For best flavor, use high-quality San Marzano tomatoes and fresh basil.
Make it vegetarian by checking tortellini filling ingredients.
For a gluten-free option, use gluten-free tortellini.
Add cooked chicken or shrimp for extra protein.