About this recipe:Cherry tomatoes fresh off the vine are coated in extra virgin olive oil and oregano, seasoned and roasted until they're literally bursting with flavour! These roasted gems are then crushed and simmered with garlic and spicy chilli pesto and this gorgeous, earthy Mediterranean sauce is served over hot cooked tortellini pasta.
300g cherry tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
salt and ground black pepper to taste
260g refrigerated fresh tortellini
2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons chilli pesto
4 tablespoons grated Parmesan cheese
6 leaves fresh basil, torn into pieces
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat an oven to 200 C / Gas 6.
Place the tomatoes on a baking tray and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt and pepper and roll the tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
Cook and drain the tortellini and set aside in a serving dish.
In a frying pan heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. Remove the frying pan from the heat and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. Sprinkle with grated Parmesan cheese and torn basil leaves.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.