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Tortellini Nachos with a Smoky Tomato Sauce

These little golden babies are like a Mexican take on a classic Italian dish, and are perfect for grazing on with friends on warm summer evenings. A modern way of using Tortellini!

Prep:

5

minutes

Cook:

20

minutes

TOtal:

25

minutes

Ingredients

  • 200g stuffed tortellini
  • 2 eggs, beaten
  • 3 slices of bread
  • 30g parmesan
  • 200g tinned tomatoes (no extra juice), chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp balsamic vinegar
  • 1 (fat) garlic clove, finely chopped
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1 tbsp red wine
  • 1 tbsp mascavado sugar
  • Additional: fresh basil leaves, chilli flakes

Instructions

  1. Preheat your oven to 180°C / Fan 160°C / 350°F / Gas Mark 4.
  2. In a food processor, mix together the slices of bread, parmesan cheese, dried basil and dried oregano and pour the mixture into a large bowl.
  3. Pour some boiling water into a saucepan and cook the stuffed tortellini according to the packet instructions. Drain the pasta.
  4. In a small saucepan, add the crushed garlic, chopped tomatoes, balsamic vinegar, smoked paprika, ground cinnamon, red wine and muscavado sugar and mix until everything is combined. Sprinkle with a bit of salt and pepper and cook over a medium heat until the sauce has reached a thick consistency.
  5. Dip the tortellini into the beaten egg mixture and turn to make sure they are fully covered. Then add and turn into the dry breadcrumb mixture and gently put onto a large baking tray. Place the baking tray in the warm oven for 10 - 15 minutes until the breadcrumbs have turned a beautiful golden brown colour.
  6. Serve the tortellini nachos with the tomato sauce and sprinkle with any additional toppings you would like - I love to sprinkle with some fresh basil leaves. (You may also choose to blend your tomato sauce so it is slightly thinner, but I like mine quite chunky!)