Tortiglioni in tomato sauce with braised tomatoes, mushrooms and breaded feta

Ingredients for 4 servings:

• 500 g cherry tomatoes
• 500 g mushrooms, brown
• 200 g feta cheese
• salt and pepper
• 50 g breadcrumbs
• 4 tbsp oil
• 400 g tortellini
• 400 g tomatoes, pureed
• 10 large basil leaves
• 2 tbsp olive oil
• 2 tbsp sugar, brown or rock candy

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Line a baking tray with baking paper and preheat the oven to 100°C (top/bottom heat). Cut the feta into bite-sized cubes. Whisk the egg with a little salt and pepper in a deep plate and place the breadcrumbs on a shallow plate. Coat the feta cubes first in the egg and then in the breadcrumbs. Heat oil in a pan. Fry the breaded feta until crispy, turning occasionally, and then drain on kitchen paper. Place the fried feta cubes on the baking tray and keep warm in the oven. Cook the pasta in boiling salted water according to the package instructions until al dente, then drain. Finely chop the basil leaves, add them to a pot with the passata, and season with 2 tablespoons of brown sugar, salt, and pepper. Bring everything to a boil and season again with rock sugar, salt, and pepper. Wash the cherry tomatoes, trim the mushrooms, and halve them. Heat 2 tablespoons of olive oil in a large pan. Fry the mushrooms over high heat, turning occasionally, until the liquid has evaporated. Remove the mushrooms, add another 1 tablespoon of olive oil to the pan, and fry the cherry tomatoes for about 4 minutes. Add the fried mushrooms to the pan, add the tomato sauce, and bring everything back to a boil. Divide the pasta among the plates, top with the tomato sauce, serve with the breaded feta, and garnish with basil leaves.