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Baked Tortellini with Tomato, Basil and Gorgonzola<

Baked Tortellini with Tomato, Basil and Gorgonzola

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No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Pre-heat oven to 200oC
Put a medium saucepan of salted water on the boil

Tomato & Basil Sauce
Heat the olive oil in a medium sauce pan, add the chopped onion, garlic and chilli and slowly fry for about 10 minutes until softened but without browning. Add the red wine vinegar and sugar and reduce for 2-4 minutes, then add the Epicure Tomato & Basil sauce and tinned tomatoes, lower the heat and simmer for 10 minutes.
Season with salt and pepper.

Meanwhile add the tortellini to the boiling water and cook according to the packet instructions. Once cooked, drain and toss with the tomato and basil sauce and add the lemon juice.

Pour a little olive oil into an appropriate sized oven proof dish and fill with the pasta & sauce. Roughly chop the sundried tomatoes and capers and sprinkle on top of the pasta together with the pine nuts. Tear the gorgonzola into small pieces and scatter over the top.

Place in the preheated oven and cook for 10-15 minutes or until crisp and bubbling, serve immediately in hot pasta bowls with a glug of extra virgin olive oil and fresh basil over the top.
250g Tortellini
1 jar Deli-Italia Tomato & Basil Sauce
½ jar Epicure Sun-dried Tomatoes with Capers
4 tbsp Olive Oil
3 Garlic Cloves - chopped
1 Red Onion diced
1 tin Chopped Tomatoes
1 Red Chilli - chopped finely
2 tbsp Red Wine Vinegar
1 Lemon (juice only)
1 tbsp White Sugar
90g Gorgonzola
Handful Basil Leaves
1 tbsp Toasted Pine nuts
Ground Black Pepper

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