Summary

Ingredients

• 250 g tortellini with ricotta fillin
• 4 tomato (s)
• 2 tablespoon tomato paste
• 75 g olives, reen
• 125 g mozzarella
• 1 onion (s)
• 2 cloves garlic
• 100 ml water
• 3 tablespoon basil
• olive oil
• salt and pepper
• Chili powder

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Instructions

1. Peel the tomatoes, remove the seeds and cut the pulp into pieces (a small can of tomatoes can also be used as a substitute). Finely chop the onion and garlic cloves.
2. Heat the olive oil in a saucepan and sauté the onions. Then add the garlic, chilli and tomato paste, toast briefly and deglaze with the water. Now add the tomato pieces, season with salt and pepper and let the sauce simmer for about 15 minutes on a low heat.
3. Meanwhile, cook the tortellini and leave them, if they still have a good bite, are actually still a little hard. Chop the olives and basil. Add both ingredients to the sauce and let it steep for a moment.
4. Mix the pasta with the sauce and place in a baking dish. Cut the mozzarella into slices, spread over the tortellini and bake in the preheated oven for about 15 minutes at 200 ° C.
5. I always have the ingredients for this pasta bake in the house, so I really enjoy cooking it when someone suddenly comes or I can`t think of anything better. A zucchini cut into thin slices, which is placed raw under the pasta before the casserole is in the oven, also tastes very good.