Italian

Veal tortellini, puttanesca sauce and gremolata

Name: Veal tortellini, puttanesca sauce and gremolata recipe
Yield: 4
Cuisine: /italian
Ingredients: 40.00 ml extra virgin olive oil; 6 anchovy fillets; 2 garlic cloves, thinly sliced; 50g olive; 400g can crushed tomatoes; 500g store-bought fresh veal tortellini; 40.00 ml olive oil; 40.00 ml capers, washed, rinsed; 125.00 ml flat-leaf parsley leaves, finely chopped; Zest of 1 small lemon

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P85 Veal tortellini, puttanesca sauce and gremolata

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by Helena Moursellas

Aug 04, 2022

Helena Moursellas cooks a hearty and flavour-packed pasta dish, perfect to warm up a winter night.

2 tbs extra virgin olive oil
6 anchovy fillets
2 garlic cloves, thinly sliced
1/3 cup (50g) pitted kalamata olives, halved
400g can crushed tomatoes
500g store-bought fresh veal tortellini

Gremolata

2 tbs olive oil
2 tbs capers, washed, rinsed
1/2 cup flat-leaf parsley leaves, finely chopped
Zest of 1 small lemon

Method

1.

For the gremolata, place oil in a small saucepan over high heat. Add capers and cook for 2 minutes or until crispy. Drain on paper towel and combine in a bowl with parsley and lemon zest. Season with salt flakes and set aside until required.
2.

Heat oil in a large non-stick frypan over medium heat. Add anchovies and cook, breaking them down with a wooden spoon, for 2-3 minutes until anchovies have melted. Add garlic and cook for 2 minutes, then add olives and tomato and cook, stirring continuously, for 5-8 minutes until reduced.
3.

Cook tortellini in a large saucepan of salted boiling water according to packet instructions.
4.

Drain, reserving 1/4 cup (60ml) cooking water. Add tortellini and reserved cooking water to the sauce and toss to combine.
5.

Top with gremolata and freshly ground black pepper to serve.