Aubergine Parmigiana Tortelloni with Cherry Tomatoes, Basil and Parmesan
INGREDIENTS
- 1 pack of Rana Aubergine Parmigiana Tortelloni
- 4 tbsp extra virgin olive oil
- 2 cloves garlic, thinly sliced
- a large handful of different coloured cherry tomatoes, halved
- salt and freshly ground black pepper to taste
- 80 g shaved Parmigiano Reggiano cheese, plus more for garnish
- a handful of fresh basil leaves, chopped, plus extra to garnish
METHOD
Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1-2 minutes, until fragrant and slightly golden. Add the tomatoes and cook for 3-4 minutes, stirring, until the tomatoes soften and begin to release their juices. Season with salt and pepper and cover to keep warm. Cook the tortelloni according to the instructions on the pack and drain, reserving a large ladleful cup of the pasta cooking water. Add the tortelloni to the tomatoes and toss with the shaved Parmigiano Reggiano cheese and basil, adding the pasta cooking water a little at a time to loosen the sauce if you need. Season with salt and pepper, divide among bowls and garnish with more cheese and basil.
INGREDIENTS
SERVINGS
-
+
- 1 pack of Rana Aubergine Parmigiana Tortelloni
- 4 tbsp extra virgin olive oil
- 2 cloves garlic, thinly sliced
- - a large handful of different coloured cherry tomatoes, halved
- - salt and freshly ground black pepper to taste
- 80 g shaved Parmigiano Reggiano cheese, plus more for garnish
- - a handful of fresh basil leaves, chopped, plus extra to garnish
METHOD
Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1-2 minutes, until fragrant and slightly golden. Add the tomatoes and cook for 3-4 minutes, stirring, until the tomatoes soften and begin to release their juices. Season with salt and pepper and cover to keep warm. Cook the tortelloni according to the instructions on the pack and drain, reserving a large ladleful cup of the pasta cooking water. Add the tortelloni to the tomatoes and toss with the shaved Parmigiano Reggiano cheese and basil, adding the pasta cooking water a little at a time to loosen the sauce if you need. Season with salt and pepper, divide among bowls and garnish with more cheese and basil.
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