Aubergine Parmigiana Fresh Tortelloni with Garlic-roasted Cherry Tomatoes
By La Famiglia Rana
Published on 01 November 2022
La Famiglia Rana Aubergine Parmigiana Fresh Filled Tortelloni are bursting with so much flavour that you only need a few extra ingredients to capture the true taste of an Italian summer garden. By drizzling the tortelloni with fragrant homemade herb oil and serving it with oven-roasted cherry tomatoes, the flavours of a summer in Italy can be a part of any mealtime, regardless of the weather outside.Time and servings
25 minsTotal time
2Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 10 g of thyme, leaves only
- 10 g of oregano, leaves only, finely chopped
- 2 tbsp of extra-virgin olive oil
- 20 cherry tomatoes on the vine
- 0.5 garlic clove, grated or crushed
- 1 tsp of caster sugar
- 25 g of basil, leaves only, finely chopped
- 1 250g pack la famiglia rana aubergine parmigiana fresh tortelloni
Method
Step 1
Preheat the oven to 200°C/180°C fan/ gas 6. Bring a pan of salted water to the boil.Step 2
In a small bowl, combine the basil, thyme, oregano, 1 tbsp olive oil and a pinch of salt. Press down on the herbs with the back of a spoon to release their oils, then set aside.Step 3
Place the cherry tomatoes on a baking tray and roast for 5 mins.Step 4
Meanwhile, make a paste by mixing together the garlic, remaining olive oil, sugar and a pinch of salt and coarse ground black pepper.Step 5
Remove the cherry tomatoes from the oven and brush over the garlic paste. Return the tray to the oven and roast for a further 5 mins.Step 6
Meanwhile, cook the La Famiglia Rana Aubergine Parmigiana Fresh Tortelloni in the pan of boiling water according to the pack instructions.Step 7
Drain the pasta and serve it with the roasted vine tomatoes and a drizzle of herb oil.