This pasta shape is associated more with hearty winter meals, coming from the cooler northern regions of Italy, but Pasta Pepe fresh chicken and mortadella tortellini are equally at home in a light, summery tomato sauce. The kids will love it!

Ingredients

• 500g Pasta Pepe fresh tortellini
• 12 – 14 medium size cherry tomatoes, halved
• 1 clove garlic, peeled and halved
• ½ bunch of fresh basil
• Olive oil
• Salt

Steps

1. Cook pasta for 4 minutes in plenty of boiling, salted water.
2. Meanwhile, in a frying pan with a lid, place a couple of tablespoons of olive oil and the garlic. Fry over medium heat until the garlic just starts to colour. Add tomatoes and cover.
3. Cook for a few minutes until tomatoes start to soften and release their juices. Remove the lid, add salt to taste and torn basil leaves.
4. Drain pasta and add to sauce, tossing to combine. Serve with plenty of freshly grated parmigiano. Buon appetito!