Tortellini Palermitana
Indulge in the vibrant flavors of Sicily with Tortellini Palermitana, a hearty and satisfying pasta dish that brings Mediterranean ingredients to life. This recipe combines tender cheese tortellini with sautéed golden eggplant, briny black olives, and tangy capers, all simmered in a robust tomato sauce infused with garlic, onion, oregano, and a hint of red pepper flakes for just the right amount of heat. Finished with freshly grated Parmesan and fragrant basil, this 50-minute meal strikes the perfect balance between comfort and sophistication. Whether you're looking for a unique vegetarian dinner or a crowd-pleasing Italian-inspired dish, Tortellini Palermitana is sure to transport your taste buds straight to the sun-drenched streets of Palermo. Perfect for weeknights or special occasions, this recipe is as simple as it is flavorful.
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Recipe Information
Ingredients
- 500 grams cheese tortellini
- 1 large eggplant
- 4 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic cloves
- 400 grams crushed tomatoes
- 50 grams black olives
- 1 tablespoon capers
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 50 grams Parmesan cheese
- 10 grams fresh basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and dice the eggplant into 1.5 cm cubes, then sprinkle them lightly with salt. Place them in a colander for 15 minutes to draw out excess moisture.
While the eggplant rests, finely chop the onion and garlic. Slice the black olives, and set all aside.
Rinse the eggplant cubes under cold water to remove excess salt, then pat them dry with a clean kitchen towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and sauté for 7-8 minutes until golden and softened. Remove the cooked eggplant from the skillet and set it aside.
In the same skillet, add 2 more tablespoons of olive oil. Sauté the chopped onion for 3-4 minutes until translucent, then add the minced garlic and cook for an additional minute until fragrant.
Pour in the crushed tomatoes and stir. Add the oregano, red pepper flakes, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions (usually about 3-4 minutes for fresh tortellini). Drain and set aside.
Stir the cooked eggplant, sliced black olives, and capers into the tomato sauce. Cook for another 3 minutes to combine flavors.
Add the cooked tortellini to the skillet with the sauce. Gently toss to coat the pasta evenly.
Remove the skillet from the heat. Sprinkle the dish with freshly grated Parmesan cheese and torn basil leaves.
Serve immediately, garnish with additional basil and Parmesan if desired.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 4834 mg | 210% | |
| Total Carbohydrate | 262.9 g | 96% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 45.3 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1258 mg | 97% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2794 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
