Tortellini with tomato basil sauce

 Tortellini are ring-shaped pasta, sometimes also described as "navel shaped", hence their alternative name of "belly button" (umbellico). They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, either of beef, chicken, or both,   as well as many  

pasta sauces such as Napilotana. Tortellini are now commonly found all around the world. 

Prep Time: 8 minutes

Cook Time: 16 minutes

Total Time: 24 minutes

Servings: 2


Ingredients:

500 g tortellini
1 large onion
2 tablespoons oil
1 can of diced tomatoes (preferably fresh tomato)
basil
salt and pepper

Method:

 Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add chopped onion and cook, stirring,  about 8 minutes.Add tomatoes and their juice and bring to a boil. Reduce heat to medium-low and simmer, until sauce is slightly thickened, 5 to 8 minutes. Season with salt and pepper.

 Meanwhile, cook tortellini until al dente, about 5 minutes. Drain and transfer to a large bowl. Toss with tomato sauce and basil. Adjust seasoning with salt and pepper. Serve immediately, passing the Parmesan.