Bolognese Tortelloni with Cherry Tomatoes and Jalapeno
INGREDIENTS
- 1 pack of Rana Bolognese Tortellini
- 1 large handful of cherry tomatoes, diced
- 8 jalapeño peppers
- extra virgin olive oil
- fresh basil leaves
METHOD
Roughly slice the jalapeño peppers and remove the seeds. In a large frying pan, warm a tablespoon of olive oil over medium heat, add the jalapeños and sauté for 5 minutes.
In the meantime cook the tortelloni according to the instructions on the pack and drain. Add the pasta to the frying pan along with the tomatoes and toss it all together for a minute over a medium heat.
Drizzle with extra virgin olive oil, top with fresh basil leaves and take it straight to the table.
In the meantime cook the tortelloni according to the instructions on the pack and drain. Add the pasta to the frying pan along with the tomatoes and toss it all together for a minute over a medium heat.
Drizzle with extra virgin olive oil, top with fresh basil leaves and take it straight to the table.
INGREDIENTS
SERVINGS
-
+
- 1 pack of Rana Bolognese Tortellini
- 1 large handful of cherry tomatoes, diced
- 8 jalapeño peppers
- - extra virgin olive oil
- - fresh basil leaves
METHOD
Roughly slice the jalapeño peppers and remove the seeds. In a large frying pan, warm a tablespoon of olive oil over medium heat, add the jalapeños and sauté for 5 minutes.
In the meantime cook the tortelloni according to the instructions on the pack and drain. Add the pasta to the frying pan along with the tomatoes and toss it all together for a minute over a medium heat.
Drizzle with extra virgin olive oil, top with fresh basil leaves and take it straight to the table.
In the meantime cook the tortelloni according to the instructions on the pack and drain. Add the pasta to the frying pan along with the tomatoes and toss it all together for a minute over a medium heat.
Drizzle with extra virgin olive oil, top with fresh basil leaves and take it straight to the table.
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