Ingredients:

  • 20 oz (567g) fresh or frozen cheese tortellini
  • 1 tbsp olive oil (plus extra for drizzling)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 (28 oz/794g) can crushed tomatoes
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (6g) packed fresh basil leaves, chopped
  • 1/4 cup (25g) grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions (usually 3-5 minutes). Drain well in a colander.
  2. While tortellini is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, or until fragrant but not browned.
  3. Pour in the crushed tomatoes. Season with salt and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Stir in the heavy cream and chopped fresh basil. Reduce heat to low and simmer for another 2 minutes, allowing the sauce to thicken slightly.
  5. Add the cooked tortellini to the sauce and toss gently to coat. Stir in Parmesan cheese. Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil.