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Lazy Pasta Recipe

This restaurant-quality 10-minute pasta creates a restaurant-quality dish for a fraction of the price using simple pantry ingredients. There is no trick here and no complicated cooking techniques, just a good can of peeled tomatoes, quality EVOO, fresh pasta and respect for the basics. This is the kind of classic Italian pasta dish you can make whenever time is short but you still want a home-cooked meal and real flavour on your table.
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people

Equipment

  • bowl
  • Hand/Immersion blender
  • wooden spoon
  • Large Frying pan
  • Garlic crusher
  • large pot
  • Strainer
  • Tongs or tweezers

Ingredients

  • 2 cans Italian peeled tomatoes
  • Any fresh egg pasta I used spinach and ricotta tortellini pasta
  • 2 cloves of garlic
  • Oregano
  • Fresh bunch of basil
  • Grated Pecorino Romano or Parmigiano Reggiano
  • Extra Virgin Olive Oil EVOO
  • Salt & Pepper

Instructions

  • Add the peeled tomatoes to a bowl and blend briefly using a hand blender. Pulse quickly so the texture stays slightly chunky and not too runny, then set aside.
  • Place a large frying pan over medium-high heat and pour in a generous amount of EVOO. Crush the garlic directly into the pan and let it cook gently for about 30 seconds until fragrant, adding a small splash of water (if necessary) to prevent burning.
  • Pour the blended tomatoes into the pan and stir well. Add dried oregano to your taste and allow the sauce to simmer gently while you cook the pasta.
  • Bring a large pot of water to a boil then add 1 tablespoon of sea salt and let it dissolve. Drop in the tortellini and cook for about 3 minutes, or until al dente.
  • Turn off the heat under the sauce then tear the basil leaves with your hands, adding them to the pan. Stir gently to combine.
  • Using a strainer, transfer the cooked tortellini directly into the sauce. Gently coat each piece so it is evenly covered and move the pan back and forth to help the sauce wrap around the pasta. When making a stuffed pasta like this, avoid aggressive tossing to keep the tortellini intact. You might choose to toss if you use a different pasta shape.

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