Low Sugar Quick Tortellini in Marinara

Total time25 min

Prep time5 min

Cook time20 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 cloves garlic, thinly sliced
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
½ tsp dried oregano
½ tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
salt and pepper, to taste
½ cup water
20 oz refrigerated cheese tortellini
¼ cup fresh basil leaves, torn

For serving

½ cup grated parmesan cheese, for serving

Instructions

1
Heat the olive oil in a large (12-inch) skillet or wide saucepan over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely so the garlic does not burn.
2
Pour in the crushed tomatoes and water. Stir in the oregano, sugar, and a generous pinch each of salt and pepper. Bring the sauce to a steady simmer over medium heat.

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