1poundtortellini[0.45 kg] (with whichever stuffing you prefer)
¼teaspoonspepperfreshly-cracked, or ground, (or more, to taste)
¼cupfreshly-grated Parmesanor Pecorino
Instructions
Step 1: Heat
Heat olive oil over low heat in a medium-sized pot (3 qt [3 lt]). Stir in tomatoes, oregano, basil, and garlic, cook and stir until the garlic releases its aroma.Lower heat and simmer covered until the tomatoes are cooked through (about 15 minutes).
Step 2: Press the tomatoes
Remove from the heat and cool to room temperature. Press the tomatoes using a food mill (Amazon affiliate link) or a fine sieve to separate the "juice" from the solids.Once you're done, discard the solids.
Step 3: Cook
Return the liquid to a pot and heat it over medium heat. Stir in salt.Once it breaks the boil, add the tortellini and simmer covered until the tortellini is cooked through (check cook time in the package).
Step 4: Serving
Remove from the heat, season with pepper to taste. Sprinkle with cheese after serving.
Cook's notes
For a vegan version, choose egg-free pasta with a vegan filling, and don't add the cheese.