Tortellini with aubergines, basil and whitefish
Preparation time
5 min
Cooking time
15 min
Dietary preference
Fish
Difficulty
Easy
Region
Emilia Romagna
Servings
4
In this recipe
Preparation method
- Dice the aubergine and cut the fish fillet into large pieces. Cook the tortellini ‘al dente’ according to the instructions on the packet.
- Heat the Bertolli pasta sauce Siciliana in a pan and add the diced aubergine. Let the sauce simmer gently for 2 minutes and then carefully spoon in the fish pieces. Let this simmer gently for 8 minutes. Stir as little as possible to keep the fish whole.
- Meanwhile, finely chop the basil and mix it into the sauce just before it is ready. Divide the tortellini among 4 plates and spoon the sauce on top.
Ingredients
- 1 aubergine
- 450 g fish fillets
- 350 g meat tortellini
- 1 Bertolli Siciliana pasta sauce in jar à 400 g
- 2 basil sprigs
View the nutritional value
| Energy | 492 kJ (118 kcal) |
| Protein | 34,5 g |
| Carbohydrates | 48,4 g |
| Sugar | 9,5 g |
| Fibre | 5,3 g |
| Fat | 16,2 g |
| Saturated fat | 5,1 g |
| Salt | 0,84 g |
