Meals and Courses

  • 500 g (1 lb) tomatoes
  • 1.5 litres (2½ pints) chicken stock (see page 10)
  • 200 ml (7 fl oz) dry white wine
  • 1 tablespoon sun-dried tomato paste
  • small bunch basil, roughly torn into pieces
  • 300 g (10 oz) pack spinach and ricotta tortellini, or filling of your choice
  • 6 tablespoons freshly grated Parmesan cheese, plus extra to serve
  • salt and pepper

Make a cross cut in the base of each tomato, put into a bowl and cover with boiling water. Leave to soak for 1 minute, then drain and peel away the skins. Quarter the tomatoes, scoop out the seeds and dice the flesh.

Put the tomatoes into a saucepan, add the stock, wine and tomato paste, season with salt and pepper and bring to the boil. Simmer gently for 5 minutes.

Add half the basil and all the pasta, bring back to the boil and cook for 3–4 minutes until the pasta is just cooked. Stir in the Parmesan, taste and adjust the seasoning if needed. Ladle into bowls, serve with a little extra grated Parmesan and garnish with the remaining basil leaves.

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