John Myers
Ingredients for 4 servings:
- 1 onion(s)
- 4 cloves garlic
- olive oil
- some basil
- some oregano
- 2 small cans of tomatoes, peeled
- Salt
- Sugar
- pepper
- 1 can tuna, in oil
- 1 small jar of capers
- 4 cloves
- 2 bay leaves
- some thyme
- some cinnamon
- 1 pack of tortellini with tomato and mozzarella filling
- 1 cup crème fraîche
- 1 ball of mozzarella
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes
Peel and chop the onion and garlic, and sauté in plenty of olive oil. Add some basil and oregano, dried or fresh, and sauté briefly. When the garlic and onion are translucent, add the tomatoes and chop them slightly, season with salt, sugar (don’t be too sparing!), and pepper, and simmer for about 5 minutes. Then add the tuna, half of the capers, the cloves, the bay leaf, the thyme, and the cinnamon. The sauce needs to simmer for a while, ideally 3-5 hours, as it will become increasingly concentrated and delicious. Simmer on the lowest heat, stirring frequently, and season with salt, sugar, pepper, and chili. Towards the end, add three tablespoons of crème fraîche and stir in the remaining capers. Then cook the tortellini halfway through, i.e., remove them from the water halfway through cooking. This is important so they don’t fall apart in the oven. Place the tortellini in a baking dish and pour the sauce over them, stirring gently. Top with a few dollops of crème fraîche and sliced mozzarella, and bake in the oven at 220°C for about 20 minutes.
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