Tortelloni Vegan al pomodoro

Reheat the filled pasta in lightly salted boiling water for 3 minutes and drain.

In a hot pan, add some olive oil and fennel seeds to the sauce and season to taste. Once the sauce is warm, add your pasta and flat-leaf parsley and stir everything together.

Arrange on a warm deep plate and garnish with candied tomatoes, pine nuts and arugula.