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Tortellini with Sun-Dried Tomatoes
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Serving size: Serves 6
Cooking time: Less than 30 minutes



Tomato mixture can be prepared up to a day ahead. keep, covered, 
in refrigerator. Tortellini is best cooked just before serving. 
Recipe unsuitable to freeze or microwave.

INGREDIENTS


30g butter
1 small onion, chopped
1 clove garlic, crushed
½ cup drained sun-dried tomatoes
2 tablespoons tomato paste
1 small fresh red chilli, chopped
½ teaspoon sugar
75g salami, chopped
250g tortellini
1 tablespoon chopped fresh parsley




METHOD


Melt butter in small saucepan, add onion and garlic, cook over medium heat 
for about 2 minutes or until onion is soft. Process onion mixture, tomatoes, 
paste, chilli and sugar until like a paste. Transfer mixture to small saucepan, 
add salami, stir over low heat until heated through.
Add tortellini to large saucepan of boiling water, boil, uncovered, for about 
10 minutes or until tender; drain. Return tortellini to pan, add tomato mixture, 
stir over low heat until heated through, serve sprinkled with parsley.

Serves 6.