Tomato Basil Tortellini: A Bright and Flavorful Italian Classic

As a child, summers in my nonna’s garden in Tuscany were filled with the scent of sun-warmed tomatoes and the peppery sweetness of fresh basil. My grandmother would harvest both, toss them with handmade cheese tortellini, and serve it with a drizzle of olive oil and a sprinkle of parmesan. It was rustic, quick, and absolutely delicious. Inspired by those memories, this Tomato Basil Tortellini recipe is my homage to her and the vibrant flavors of an Italian summer.

This dish brings together plump, cheesy tortellini with a light, fresh tomato-basil sauce—a combination that’s simple yet elegant, and ready in under 30 minutes.

Why You’ll Love This Tomato Basil Tortellini

• 🍅 Bursting With Freshness: Uses ripe tomatoes and fresh basil.
• 🧀 Comforting & Cheesy: Cheese-stuffed tortellini make it hearty and satisfying.
• 🌿 Seasonal Sensation: Ideal for summer and spring.
• ⏱ Quick & Easy: Ready in just 25 minutes.

Ingredients

For the Tortellini:

• 1 (20 oz / 600g) package fresh cheese tortellini
• Salt, for boiling water

For the Tomato Basil Sauce:

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups cherry or grape tomatoes, halved
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• ½ cup fresh basil leaves, torn
• ¼ cup grated parmesan (plus more for serving)
• 1 tablespoon balsamic vinegar (optional, for depth)

Garnish:

• Extra virgin olive oil
• Freshly grated parmesan
• Extra basil leaves

Instructions

1. Cook the Tortellini

Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions (usually 3–4 minutes for fresh pasta). Drain and set aside.

Tip: Reserve ½ cup of pasta water to loosen the sauce if needed.

2. Sauté the Garlic

Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant but not browned.

3. Cook the Tomatoes

Add the halved cherry tomatoes to the skillet. Season with salt and pepper. Let them cook down, stirring occasionally, until they soften and begin to burst (about 6–8 minutes).

4. Combine & Toss

Add the drained tortellini to the skillet with the tomato mixture. Toss gently to coat. Stir in the fresh basil, parmesan, and a splash of pasta water if the mixture looks dry.

5. Serve & Garnish

Plate the tortellini. Drizzle with extra virgin olive oil, sprinkle with parmesan, and top with a few fresh basil leaves.

Seasonal Pairings

Spring: Pair with grilled asparagus or a chilled white bean salad.

Summer: Serve alongside a Caprese salad and a glass of chilled Pinot Grigio.

Nutrition Information (Per Serving)

• Calories: ~480
• Protein: 17g
• Carbohydrates: 52g
• Fat: 22g

Tips for the Best Tomato Basil Tortellini

• Use Fresh Basil: Avoid dried basil—fresh leaves bring a sweet, aromatic punch.
• Don’t Overcook: Tortellini can get mushy fast; boil until just tender.
• Use Quality Olive Oil: A fruity, peppery EVOO enhances flavor significantly.
• Tomato Choices: Cherry or grape tomatoes hold their shape and sweetness.

Storage & Leftovers

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheat: Gently reheat in a pan with a splash of water or oil to avoid drying out.
• Freezing: Not recommended as fresh tortellini may become too soft.

Variations

• Add Protein: Toss in grilled chicken, shrimp, or Italian sausage.
• Make It Creamy: Stir in a splash of heavy cream at the end.
• Go Vegan: Use plant-based tortellini and skip the cheese or use vegan parmesan.

Wine Pairing

A crisp white wine like Vermentino or a light Rosé pairs beautifully, complementing the acidity of tomatoes and richness of cheese.

Italian Roots

This dish is rooted in Italy’s cucina povera tradition—cooking with simple, seasonal ingredients. In regions like Emilia-Romagna, tortellini is a staple. Combining it with summer’s bounty—tomatoes and basil—celebrates Italy’s deep connection to seasonal cooking.

FAQs

Can I use dried tortellini?
Yes, just cook according to package directions. Fresh is preferred for texture.

Can I use canned tomatoes?
For off-season cooking, yes—opt for whole San Marzano and break them down.

Is this dish kid-friendly?
Absolutely! The mild cheese and sweet tomatoes are usually a hit.

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