Pregnancy Friendly Quick Tortellini in Marinara
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp sugar
- salt and pepper, to taste
- ½ cup water
- 20 oz refrigerated cheese tortellini
Ingredient noteThe egg in these is pasteurized when the product is made, and it gets cooked again here, so it is fine during pregnancy.
- 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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