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Categories:
tortellini olive oil red Spanish onion garlic tomatoes tomato balsamic vinegar caster sugar black olives mixed Italian herbs Parmesan cheese
Viewed: 63 - Published at: 9 years agoIngredients
- 625 g ricotta and spinach tortellini
- 2 teaspoons olive oil
- 1 medium red Spanish onion, sliced thin
- 1 garlic clove, crushed
- 3 large tomatoes, chopped
- 1/2 cup sun-dried tomato
- 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
- 1 teaspoon caster sugar
- 1/2 cup black olives, sliced
- 2 teaspoons mixed Italian herbs
- 1/2 cup parmesan cheese
Method
- Cook the pasta as per the instructions.
- While pasta is cooking prepare your sauce - heat the oil and cook the onion and garlic until onion is tender.
- Add the tomatoes (both fresh and sun dried).
- Stir in the vinegar, sugar, olives, herbs and cheese.
- Pour the strained pasta in the sauce and serve.
