Recipes / Category: Entrées

Fresh Tortellini w/ Pomodoro Sauce and Banging Basil Pesto

  • ½ cup/120 ml MagicalButter Olive Oil
  • 1 can whole San Marzano tomatoes (about 28 ounces/800 g)
  • 1 pound/450 g fresh handmade tortellini (we recommend Buitoni)
  • ⅓ cup/80 ml Banging Basil Pesto, plus 2 tablespoons/30 ml for garnish
  • 2 tablespoons/30 ml aged balsamic vinegar
  • 1 tablespoon/15 ml dried Italian herbs
  • 8 cloves garlic, minced  
  • Pink Himalayan salt and freshly ground pepper to taste
How To
  1. In a large saucepan set to medium, heat the oil for 1 minute.
  2. Add garlic, and salt and pepper to taste; cook for 2 minutes, stirring occasionally.
  3. Add balsamic vinegar and dried herbs; cook for 2 minutes, stirring occasionally.
  4. Pour tomatoes into a large bowl, and crush them into small chunks, either with a potato masher or by hand; then add them to the saucepan, and bring them to a slow boil.
  5. Add pesto, reduce heat to low, and simmer for 20-30 minutes, stirring regularly.
  6. In a large pot, bring very salty water to a boil.
  7. Boil the tortellini for about 5 minutes, or until they float to the top.
  8. Strain and plate your tortellini, top with sauce and drizzled pesto, add shredded cheese if desired, serve, and enjoy!



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