Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Napoletana Sauce
Butter & Sage Sauce
Method
Cooking the Tortellini
- 1
Boil Water
In a large pot, bring 4-5 liters of water to a boil. Add 1 tsp of salt.
- 2
Cook Tortellini
Add the tortellini to the boiling water and cook according to package instructions, usually about 3-5 minutes or until they float to the surface.
- 3
Drain
Once cooked, drain the tortellini in a colander and set aside.
Making the Napoletana Sauce
- 4
Heat Oil
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 5
Sauté Garlic
Add the minced garlic and sauté for about 1 minute until fragrant.
- 6
Add Tomatoes
Pour in the canned crushed tomatoes, and stir well.
- 7
Season Sauce
Add fresh basil leaves, 1 tsp of salt, 0.5 tsp of black pepper, and 1 tsp of sugar. Stir to combine.
- 8
Simmer
Reduce heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally.
- 9
Combine with Tortellini
Add the cooked tortellini to the sauce and toss gently to coat.
