Stuffed pasta with tomato sauce

Name: stuffed pasta with tomato sauce
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 zucchini; 400 g rivolo cherry tomatoes; 2 el traditional olive oil; 250 ml cooking dairy; 41 g Market Tuscan tagliatelle courgette and olives; 500 g fresh tortelloni ricotta di bufela e limone

Fresh pasta with a sauce of roasted tomatoes and zucchini.

Ingredients

Kitchen Stuff

1 baking paper
1 hand blender with high cup

Directions

Preheat the oven to 200 ° C.
Halve the courgettes in the length, cut into slices of ½ cm and spread over a baking sheet covered with parchment paper.
Halve the tomatoes and spread over the other baking sheet covered with parchment paper.
Sprinkle the vegetables with the oil, sprinkle with pepper and griddle for about 15 minutes on top of each other in the middle of the oven.
Swap the baking plates halfway and shovel the vegetables.
Take the vegetables out of the oven. Put the tomatoes with the cooking skillet and Tuscan spice mix in a high beaker and puree with the hand blender into a sauce.
Season with pepper. Put in a pan and bring to a boil. Turn down the heat and let the sauce simmer for 2-3 minutes.
Meanwhile, cook the pasta according to the instructions on the packaging.
Divide the sauce over deep plates and spread the pasta and zucchini over it.