I really love tomatoes. Love. So much so that in the summer, I’ll often eat them like apples with just a sprinkling of salt. But that’s in the summer. In March, the tomatoes aren’t nearly as delicious.
Luckily, there are tons of other tomato-y products that are pretty tasty year-round, like sundried tomatoes, tomato paste, and tomato juice. I happened to have all of these things in my pantry, so I decided to create a sauce by combining them with a few ripe tomatoes, some basil, garlic and truffle salt. Yes. Truffle salt. If you don’t have any in your kitchen, you should. It’s an easy way to make any dish –especially pasta — that much more special.
I’m actually really impressed by how fresh the sauce tasted, and it doesn’t get much easier than putting everything in the blender. You could easily just toss the sauce with pasta and call it a day, but I much prefer my pasta baked and cheesy. Mmm…cheese…
Baked Tortelloni with Quad Tomato Truffle Sauce (serves 2)
What you need:
- 9 oz package of fresh tortelloni
- 2 tomatoes from the vine, seeded and cut into chunks
- 2 tablespoons tomato paste
- 5 oil-packed sundried tomatoes
- 6 tablespoons tomato juice
- 3 large basil leaves, plus more for serving
- 1 large clove of garlic, minced
- 1/2 teaspoon truffle salt
- Freshly cracked pepper
- Olive oil
- Parmesan cheese
How you do it:
- Preheat the oven to 350 degrees.
- Cook tortelloni in salted boiling water for a minute or two less than the package instructions. Drain, put in a large mixing bowl and set aside.
- Meanwhile, put tomatoes, tomato paste, sundried tomatoes, tomato juice, basil, garlic, truffle salt and pepper (to taste) in a blender and whirl until well combined.
- Add sauce to the cooked tortelloni and gently toss to combine. Add mixture to a small baking dish, top with Parmesan cheese and a drizzle of olive oil. Bake for 20 minutes and broil for a minute or two or until the top becomes slightly brown.
- Serve topped with additional Parmesan cheese, basil and freshly cracked pepper.