Pre-heat the oven to 180°C.
Pierce 300g of the datterini tomatoes with a small sharp knife to allow the juices to run out during the cooking and intensify the flavour of the sauce.
Place in a bowl and add 1 tbsp vinegar, 2 tbsp extra virgin olive oil, a pinch of salt and ½ tbsp marjoram leaves. Toss together to coat the tomatoes and place in a baking tray. Roast in the middle shelf of the oven until soft and tender.
Remove from the oven and spoon the tomatoes and the cooking juices into a shallow saucepan. Place over a medium heat and add 2 garlic cloves, 20 olives and 1/3 tbsp dried chilli.
Cook gently for 5 mins just to allow the flavours to marry. Taste and adjust seasoning if necessary. Finely chop the leaves from 3 sprigs of mint, stir through and bring a large pot of salted water to a boil and cook tortelloni for 2 minutes.
Drain delicately with a skimmer and place tortelloni in the saucepan, adding 2 tbsp of pasta cooking liquid.
CURATED BY SKYE GYNGELL