Baked Tortelloni With Quad Tomato Truffle Sauce

• 9 ounces package of fresh tortelloni
• 2 tomatoes from the vine, seeded and cut into chunks
• 2 tablespoons tomato paste
• 5 sundried tomatoes
• 6 tablespoons tomato juice
• 3 large basil leaves, plus more for serving
• 1 large clove of garlic, minced
• 1/2 teaspoon truffle salt
• Freshly cracked black pepper
• Olive oil
• Parmesan cheese

1. Preheat the oven to 350 degrees.
2. Cook tortelloni in salted boiling water for a minute or two less than the package instructions. Drain, put in a large mixing bowl and set aside
3. Meanwhile, put tomatoes, tomato paste, sundried tomatoes, tomato juice, basil, garlic, truffle salt and pepper (to taste) in a blender and whirl until well combined.
4. Add sauce to the cooked tortelloni and gently toss to combine. Add mixture to a small baking dish, top with Parmesan cheese and a drizzle of olive oil. Bake for 20 minutes and broil for a minute or two or until the top becomes slightly brown.
5. Serve topped with additional Parmesan cheese, basil and freshly cracked pepper.

tortelloni, tomatoes, tomato paste, tomatoes, tomato juice, basil, clove of garlic, truffle salt, freshly cracked black pepper, olive oil, parmesan cheese

Taken from food52.com/recipes/10717-baked-tortelloni-with-quad-tomato-truffle-sauce (may not work)