This Lazy Pasta Recipe Tastes Like It's From a 5 Star Chef

Von Vincenzo's Plate · 20 Min.

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Zubereitung

1. Put the 2 cans of Italian peeled tomatoes in a bowl and blend briefly with a hand blender, pulsing so the sauce stays slightly chunky and not runny. Set aside.
2. Heat a large frying pan over medium-high heat and add a generous amount of extra virgin olive oil. Crush the 2 garlic cloves into the pan and cook gently for about 30 seconds until fragrant, adding a small splash of water if needed to prevent burning.
3. Pour the blended tomatoes into the pan, stir well, add dried oregano to taste, and let the sauce simmer gently while you cook the pasta.
4. Bring a large pot of water to a boil, add 1 tablespoon of sea salt and let it dissolve. Add the tortellini and cook for about 3 minutes, or until al dente.
5. Turn off the heat under the sauce, tear the fresh basil leaves by hand into the pan and stir gently.
6. Drain the tortellini with a strainer, transfer them straight into the sauce, and move the pan back and forth to coat each piece. Avoid aggressive tossing so the stuffed pasta stays intact.
7. Serve with grated Pecorino Romano or Parmigiano Reggiano, salt and pepper to taste.

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