INGREDIENTS FOR 2 PEOPLE:

  • 250 g of Tortelloni Bio with De Angelis spinach cream
  • 200 g fresh cherry tomatoes
  • 4 basil leaves
  • 20 g vegan sugar
  • Salt to taste
  • Pepper to taste
  • Extra virgin olive oil to taste

PROCEDURE

Take a pot of water and put it on the stove to boil. Blanch the cherry tomatoes for 10 seconds, they will open on their own or with a little pressure, and brown them. Before plunging them into cold water they will crack, at which point peel them and cut them into small slices then cook until they practically melt. Then place cherry tomatoes, sugar, pepper, salt, basil leaves and a drizzle of oil in a pan. Cook over low heat for about 10 minutes. Meanwhile, cook the tortelloni for 3 minutes. Once drained, stir them into the pan with the cherry tomatoes.

And here is a perfect light and healthy but definitely delicious dish ready to be enjoyed!