Three cheese tortellini with quick fresh marinara

Pick the fresh herbs and roughly chop them.

Chop the tomato into small pieces, small enough to cook down quickly; no fine dice needed.

Crush and slice the garlic.

Heat a saute pan over medium heat with a good amount of olive oil and fry the garlic for a minute or two.

Add the diced tomatoes, the chopped herbs, a few spoonfuls of tomato paste, salt and a splash of sherry vinegar; add another tomato for a wetter sauce. Total cooking time about 10 minutes.

Bring a pot at least four to five times bigger than the amount of pasta to a rolling boil before adding the tortellini; stir very gently and drain gently.

Transfer the tortellini straight from the water into the sauce with a slotted spoon or strainer and toss or gently fold until completely coated.