Quick Tortelloni with Tomato Sauce Recipe

Ingredients

1 onion
1 garlic clove
1 red pepper
1 chilli
30g sun dried tomatoes
80g kalamata olives
400g tin of chopped tomatoes
250g tortelloni with millet, spinach, tofu & seitan
50g rocket

Prep: 10 mins | Cook: 25 mins

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Method

1. Peel and finely chop the onion. Peel and thinly slice the garlic clove. Halve the red pepper and scoop out the seeds and white pith. Roughly chop the pepper. Trim the end off the chilli and finely chop the chilli (you can scrape away the white pith and seeds for less heat, if you prefer).

2. Pour 1 tbsp olive oil into a large frying pan and warm over a medium heat. Slide the onion, garlic, pepper and chilli into the pan. Season with a pinch of salt and pepper. Fry the veg for 8-10 mins, stirring occasionally, till the onion and pepper have softened.

3. While the veg cook, roughly chop the sun dried tomatoes. Stone and roughly chop the olives. Fill a large pan with water and sprinkle in a good pinch of salt. Pop the pan on the hob and cover with a lid. Bring to the boil.

4. When the veg in the frying pan have softened, tip the tin of chopped tomatoes into the pan. Slide in the sun dried tomatoes and olives, and add a pinch of sugar, if liked. Pour in 100ml water and give the sauce a good stir. Bring to the boil, pop on a lid, then reduce to a simmer and cook gently for 10-15 mins, till the sauce has thickened a little. Stir every so often.

5. The water in the pan should be boiling by now. Just before the sauce is ready, carefully drop the tortelloni into the water. Boil the tortelloni for 3-4 mins, then drain well. Tip the drained tortelloni into the frying pan with the tomato sauce and toss together to combine.

6. Taste the tomato sauce and add a pinch more salt, pepper or sugar, if needed. Divide the pasta and sauce between warm, shallow bowls and top with a handful of rocket leaves. Drizzle each bowl with an extra splash of olive oil and serve.

7. Love Your Leftovers
The pasta and sauce will keep for up to 2 days in the fridge in airtight tubs. Divide the pasta and sauce between tubs, seal and store. Reheat in the microwave till piping hot.