This restaurant-quality 10-minute pasta creates a restaurant-quality dish for a fraction of the price using simple pantry ingredients. There is no trick here and no complicated cooking techniques, just a good can of peeled tomatoes, quality EVOO, fresh pasta and respect for the basics. This is the kind of classic Italian pasta dish you can make whenever time is short but you still want a home-cooked meal and real flavour on your table.
💯 Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/10-minute-lazy-pasta-recipe/
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INGREDIENTS:
2 cans Italian peeled tomatoes
Any fresh egg pasta, I used spinach and ricotta tortellini pasta
2 cloves of garlic
Oregano
Fresh bunch of basil
Grated Pecorino Romano or Parmigiano Reggiano
Extra Virgin Olive Oil, EVOO
Salt & Pepper
METHOD:
1) Add the peeled tomatoes to a bowl and blend briefly using a hand blender. Pulse quickly so the texture stays slightly chunky and not too runny, then set aside.
2) Place a large frying pan over medium-high heat and pour in a generous amount of EVOO. Crush the garlic directly into the pan and let it cook gently for about 30 seconds until fragrant, adding a small splash of water (if necessary) to prevent burning.
3) Pour the blended tomatoes into the pan and stir well. Add dried oregano to your taste and allow the sauce to simmer gently while you cook the pasta.
4) Bring a large pot of water to a boil then add 1 tablespoon of sea salt and let it dissolve. Drop in the tortellini and cook for about 3 minutes, or until al dente.
5) Turn off the heat under the sauce then tear the basil leaves with your hands, adding them to the pan. Stir gently to combine.
6) Using a strainer, transfer the cooked tortellini directly into the sauce. Gently coat each piece so it is evenly covered and move the pan back and forth to help the sauce wrap around the pasta. When making a stuffed pasta like this, avoid aggressive tossing to keep the tortellini intact. You might choose to toss if you use a different pasta shape.
HOW TO SERVE:
Using tongs or even a deep spoon, gently place the tortellini on top of the sauce, arranging them neatly. Be creative with your presentation and let the pasta sit proudly instead of piling it up.
Shower the pasta with freshly grated Pecorino Romano so it melts slightly into the warmth.
Finally, tear fresh basil leaves with your hands and scatter them over the top.
Serve immediately while everything is glossy, hot, and irresistibly fragrant.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Lazy Pasta Recipe
0:21 Ingredients of Lazy Pasta
0:59 Why I Use Peeled Tomatoes Instead of Passata
1:31 How to Blend Peeled Tomatoes Properly
2:07 Making the Lazy Pasta Sauce
3:59 Pre Order My First Cookbook: “Authentic Italian”
4:44 How to Boil Fresh Tortellini Perfectly
5:05 Adding Fresh Basil to the Sauce
5:38 Combining Tortellini with the Sauce
6:17 How to Serve This Lazy Pasta
7:51 Time to Eat the Lazy Pasta, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
49 Comments
Thumbnail is AI-generated?
Book to be delivered end March in NL , I'm so excited 🎉 wonderful recipe as usual thanks Vincenzo ❤
Thank You, Vincenzo!🙏
This very much reminds me of my Yiayia's tomato sauce made with two cans of peeled tomatoes.😋
Love your videos. 👏
Mutti is my pasata of choice. No additives just tomatoes, sea salt, & basil. Always have at least one jar in the pantry.
Thx Vincenzo, we all know about the tired days. But it’s the comming home to your family that makes it all worth while
mmmh, that looks very good, I've eaten already – penne all'arrabiata-, but now I feel a little bit hungry again😸
Thank you
Looks really good. A bit of tuna would be good in that. Cheers! 👍👍✌️
You should do a series on recipes in your book 👍
It would have looked great in a wide bowl – the plate looks a bit empty so people would overload it at home 😋
Awesome video, as always! Don’t let James catch you with the metal spoon in the nonstick pan lol. He always catches that lol, just kidding . Great video!
2:07 I think I'll just peel my own tomato at this point. Canned peel tomatoes isn't common in tge market here.
About the basil, is it better to grow one in a pot or should I buy one instead?
U're absolutely right, and it's badly dangerous because I don't have all good ingredients this week-end, I have to waiiiiit next week. Be sure I will get all 😉
And I think you should be proud of my last bolognese, if U go to check. Since last year, I cook that dish every 6 months, and it last each time a whole week with my family, friends and cool neighbours ! Tell in comment if U have few time ^^
I have done similar with shredded bbq chicken that you can get from supermarket in a similar sauce when I’m not feeling up to cooking for a long time. Have a disability, I get exhausted cooking the bigger meals even with the high reward of good food after so simpler recipes are great. They are also good on the wallet too
Us Americans love garlic…
oh nooooo… maestro Vincenzo has fallen under the "hack" trap, too !!! haha
May I thank you for this great recipe and ask where can I buy your recipe book in Canada? ❤
Another wonderful recipe from my favourite chef! Vincenzo I absolutely love your cooking! If I lived near you I would beg you to let me come for dinner every night. Your channel always inspires me to cook and what I appreciate the most is the simplicity of the recipes. Thank you so much!
I need to keep more filled pasta on hand. Such a game changer for quick meals
Im a tortelini fan i eat them with cheese inside or spinach, so im definently gonna try and make this soon in a week or so for the first time,wish me luck!
Looks good. I've been putting that olive drizzle called Mac Slap by Gangsta Grandma over my pasta. That stuff is so addictive.
Yum 🤤
I love watching the ingredients make love 💕
Not sure if this is acceptable by Italian standards, but I love making similar tomato sauce with the addition of anchovies. I sweat them in oil together with garlic before adding in tomato. It gives such an intense umami (not fishy at all) note to the sauce, delicious just plain as is with pasta.
Nice recipe, I might add sweet onion & some mushrooms to the sauce…
Looks like tortelloni not tortellini.
It see that basil is pretty much key in so many Italian dishes. What about a video about caring for your basil plant either inside on your kitchen windowsill or outside?
This is going to be my new "hump night" dish (getting through Wednesday nights) 😅
Beautiful! I have garlic sleeping in the garden under the snow. I can’t wait to harvest it and make this. But I probably won’t wait until July. I love this simple beautiful dish. Carbs are my true love.❤❤❤
I know I'm going to receive much hatred from some and the consternation of many Nonnas but when I make a very similar dish I've adopted adding msg to the tomatoes which really elevates the umami profile 🧑🏻🦲👌🏻
Another beautiful and simple recipe thank you Vincenzo! Yesterday I made the mini meatball dish and it came out perfect. One cannot underestimate how long it actually takes to roll the mini meatballs. It took almost a half hour. For this simple sauce you have in your video. I always add this free dough because if I have the immersion blender out all it takes is one carat, half onion and a splash of water and like nonna does, break the celery in half and cook it in the sauce. I’m looking forward to your book coming out. I don’t like to pre-order anything, but when it is available, I will be buying the digital and the hard copy version. I have a wonderful book is called it talisman of happiness. It has an enormous amount of recipes in it and it is great for people who already know how to cook and have the foundations.
Spinach and ricotta? Aren't those tortellONI, then?
One filling I would like is some form of ham, with egg and spinach, and perhaps ricotta cheese.
I use only Organic canned tomatoes nothing added procuct of 🇮🇹 Italy!
I Love ❤️ watching your videos and getting tips ..
You explain and instruct so
Authentically.
Watching from Quebec 🇨🇦
Canada.
Perfect! Haven't had tortellini in a while, gotta stack on them next week then, thx for the lunch tip, Vincenzo :DD My local supermarket sells decent fresh(-ish) ricotta spinach ones. Either way I would add a slice of cold butter at the end, I just like finishing most of my sauces that way 🙂 And if I had not made this with stuffed pasta, like my go-to fusilli, I would just keep things simple and tear a whole fresh mozzarella in there in order to make pasta alla sorrentina of sorts, without baking it afterwards 😀 That is the pasta dish I make the most.
Another great video, thank you Vincenzo! What are your thoughts on canned crushed tomatoes rather than the whole peeled tomatoes? I tend to do one large can of crushed tomatoes and one small can of tomato paste for a large pot of sauce to get the right consistency. Growing up my family always exclusively used tomato paste, but I like a mix. As always, thumbs up for your videos they are always excellent!
Funny, filled pasta is also my go-to fast meal! I usually make a very simple tomato sauce with Mutti passata, EVOO, garlic, and sometimes basil. Just some cheese on top and it’s a really fast and very comfortable meal!
👏👏👏
I love it Vincenzo ❤
If I don't have italien caned tomatos can I also use fresh tomatos from my garden?
I would compensate with italien pasta
Can you make a video about pasta machines? I m thinkibg buying one and i would like to have some guide what to look for good pasta machine and what are the best brands?
Nice fancy plating Vincenzo, but I'll eat straight out of the pan 😂
I love all your recipes! Although I have to say I've used passata many times and it's always very good. How is it highly processed? I'm honestly just curious. I use canned tomatoes a lot but I do use passata when it's in my pantry and it's always been a good result. I don't know if I've noticed a big difference between the two to be honest. Although I'm very picky about which ones I buy. Maybe they're not all created equal I don't know?
Oh wow, you prepared two plates! One cute little plate for you, and the pan for me!
Maybe would add some Prosciutto di San Daniele or some anchovy to the garlic/olive oil to simmer before adding the sauce. Give it a little salty and savory kick. Such a great and simple recipe. Proof that great food does not need to be difficult.
i feel positive energy in you. the way, you drive the aunthentic italian dishes and cooking methode. as simple as for beginer who interested with italian dishes.
Rana pasta from Verona is incredible! Lived in Bologna last year two months the fresh pasta on offer in Pams supermarket. Merraviglia
Watched this morning, made for lunch today. Superb! This will have a regular place in my repertoire
Literally sitting here at 2am talking myself out of ordering out bc your dishes look amazing, and I can tell will be delicious! I know how to make a few incredible dishes my Italian Grandma taught me before she passed, but Im loving this channel. (My grandma taught me vegetarian pasta dishes because there were 9 kids and not much $, so they only had meat once a week. I am a vegetarian so I really benefitted! Lol! ) I know I am lucky though, bc I get to make her recipes that can feed 9, but I get to have leftovers and eat them myself. Thank you Vincenzo for reminding me how much I love making these dishes. I am a new fan/subscriber, but I am OBSESSED!!!! And oh my goodness the pecorino meatballs!!!!!! Thats my mission tomm!!!!!!