Instructions
Follow the steps and taste along the way.
Cook the pasta
Cook the tortelloni in salted water according to the package instructions. Reserve about 100 ml of the starchy cooking water, then drain the pasta.
Make the aromatic base
Briefly sauté the garlic in olive oil in a large pan until fragrant. Add the halved tomatoes and cook for 2 minutes.
Make the sauce
Pour in the cream, add the finely grated Parmesan, and stir in 2 to 3 tablespoons of the pasta water. Stir until the sauce is glossy.
Bring the flavours together
Stir in the tortelloni and half of the basil. Season with black pepper and, if needed, a pinch of salt.
Serve
Serve immediately, topped with extra Parmesan and basil leaves.
