Ingredients

Scale

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.