Puttanesca-Style Tomato & Mozzarella Tortelloni

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Once your oven is hot, add your garlic baguette[s] to a baking tray (or two!) and put the tray[s] in the oven for 8-10 min

Boil a kettle

Peel and slice (don't chop!) your garlic

Chop your black olives in half

Chop your parsley finely, including the stalks

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the sliced garlic and cook for 1-2 min or until fragrant

Meanwhile, add your tomato & mozzarella tortelloni to a pot of boiled water and bring to a boil over a high heat

Cook the tortelloni for 3-4 min or until cooked with a slight bite

Once done, drain the tortelloni, reserving a cup of the starchy pasta water

Once fragrant, add your capers and halved olives to the pan and cook for a further 1-2 min

Add your chopped tomatoes and season with a pinch of salt and sugar and a generous grind of black pepper

Cook for 2-3 min further or until the sauce starts to thicken

Once the sauce has thickened, add the drained tortelloni to the pan with half the chopped parsley (save the rest for garnish!) and give everything a gentle mix up until the pasta is coated in the sauce – this is your puttanesca-style sauce with tomato & mozzarella tortelloni

Tip: Add a splash of starchy pasta water if your sauce is looking a little thick