Creamy Tortelloni with Basil and Tomatoes

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   Bring the flavours together

   Stir in the tortelloni and half of the basil. Season with black pepper and, if needed, a pinch of salt.

   
5. 5

   Serve

   Serve immediately, topped with extra Parmesan and basil leaves.