Tortellini Pomodoro is one of my favorite dinner recipes for a busy weeknight. Thi restaurant quality tortellini topped with homemade Pomodoro sauce is made in no time.
Tortellini pasta is such an easy recipe that never gets old and makes for great leftovers. Serve fresh with parmesan cheese or reheat for a quick lunch the next day.
I love making Pomodoro instead of a creamy sauce because it gives this tortellini recipe a lighter, more delicate, taste. On the other hand, my gluten-free ravioli goes perfectly with alfredo or another creamy sauce.
A few more easy pasta recipes I find myself making often are my instant pot spaghetti recipe, gluten free ramen and my gluten-free chicken parmesan. The whole family loves a delicious bowl of pasta! That’s why I also love just making simple Instant Pot Pasta.
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What is pomodoro in Italian food?
Promodoro means tomato in Italian so when you see “Promodoro” on an Italian menu, they’re more than likely talking about tomato sauce. Pomodoro is typically perved with a type of pasta but can also taste great with garlic bread.
What’s in tortellini Pomodoro?
This easy recipe calls for fresh but simple ingredients. Feel free to add more or less spices. See the recipe card for the full list of ingredients.
I love using Roma tomatoes for this recipe but you can also use two 28-ounce cans of San Marzano whole peeled tomatoes.
Using a quality olive oil is so important in this recipe. It will make such a big difference in the flavor.
You’ll need garlic cloves and garlic salt for this recipe. You can also use pre-minced garlic instead of cloves.
Nothing beats fresh basil leaves in an Italian recipe! It’s one of the ingredients that makes this recipe taste so authentic.
Use your favorite cheese tortellini for this recipe. I prefer a gluten-free version but the choice is yours.
Salt and black pepper with an addition of Italian spices like garlic salt, garlic powder, and onion powder are the staples in this recipe but you can add more is desired.
How to make tortellini Pomodoro
You can make this restaurant quality tortellini Pomodoro recipe in just a few steps. Serve it up with our gluten free garlic bread for a complete meal. See the recipe card for the full list of instructions.
Step 1: Blend the tomatoes until only a couple small chunks remain
Step 2: In a large pan, heat the olive oil over low or medium heat then add the onions and fry for 4 minutes until just softened
Step 3: Add the garlic and continue cooking another 4-6 minutes on medium-high heat
Step 4: Add the tomato puree, garlic salt, onion salt and half the basil and simmer for 25 minutes
Step 5: Cook the tortellini according to package directions and strain
Step 6: Finish the sauce with the remaining basil by stirring it in and adding any salt and pepper necessary
Step 7: Add the cooked tortellini to the sauce with (2 cups of the pasta water optional)and stir to coat pasta
Pro tip: Add parmesan cheese to your tortellini pasta for some extra flavor.
Expert tips and FAQs
Spaghetti and speghetti Pomodoro can both be considered a pasta or pasta sauce but Pomodoro is traditionally thicker than normal pasta sauce. Also, spaghetti sauce normally includes extra ingredients like meat or cheese cultures.
Dried tortellini takes longer to cook than frozen tortellini but it’s a great option if you need the extra shelf life. The outcome of the two types are very similar so use whatever is convenient for you. Dried Delallo tortellini is one of my favorite brands to use.
Tortellini goes well with any other Italian dish like chicken parmesan, garlic bread, meat balls, etc. I like serving this dish with some type of protein to make it a complete and filling meal.
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- 4 pounds fresh tomatoes (two 28-ounce cans of San Marzano whole peeled tomatoes also work)
- 1 1/2 tablespoons good quality olive oil
- 1 yellow onion, diced small
- 2 minced garlic cloves
- 12 fresh basil leaves, chopped
- 1/2 teaspoon garlic salt
- 1/4 teaspoon onion salt
- additional salt and pepper to taste
- 16 ounces tortellini (we use a gluten-free cheese variety)
- Blend the tomatoes until only a couple small chunks remain
- In a large stock pot, heat the olive oil over low heat then add the onions and fry for 4 minutes until just softened and translucent, roughly 8 minutes
- Add the garlic and continue cooking another 4-6 minutes until the onions have just softened and are translucent
- Add the tomato puree, garlic salt, onion salt and half the basil and simmer for 25 minutes
- Cook the tortellini according to package directions and strain
- Finish the sauce with the remaining basil by stirring it in and adding any salt and pepper necessary
- Add the cooked tortellini to the sauce and stir to coat pasta