Ingredients
Scale
- 1 pound cheese tortellini (fresh or frozen)
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 can (14 oz) diced tomatoes (with juices)
- 1 cup heavy cream
- 1 teaspoon dried Italian herbs ((basil, oregano, thyme))
- to taste Salt and pepper
- 1/2 cup grated Parmesan cheese
- for garnish Fresh basil (optional)
Instructions
- In a large pot of salted boiling water, cook the tortellini according to package instructions until al dente, about 3-5 minutes. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in the diced tomatoes (with juices) and let simmer for 5 minutes, allowing the flavors to meld.
- Pour in the heavy cream and sprinkle in the dried Italian herbs. Stir well and bring the mixture to a gentle simmer.
- Add the cooked tortellini to the sauce, mixing until well coated. Season with salt and pepper to taste.
- Finally, stir in the grated Parmesan cheese until melted and creamy. Serve hot, garnished with fresh basil if desired.
- Prep Time: 10
- Cook Time: 15