Prepare the Tortellini:

1. Cook tortellini in salted water according to package instructions (2–3 minutes until they float). Drain and let cool slightly.
2. Set up breading stations: Bowl 1 – Whisk egg with a pinch of salt and pepper. Bowl 2 – Mix breadcrumbs with grated Parmesan.
3. Dip tortellini into the egg, then coat in breadcrumb-Parmesan mixture.
4. In a deep skillet, heat oil over medium heat until shimmering.
5. Fry tortellini in batches for 2–3 minutes per side until golden and crispy.
6. Remove with a slotted spoon and drain on paper towels.

Make the Tomato Sauce:

1. In a small skillet, heat olive oil over medium heat.
2. Add canned tomatoes (with juice) and gently crush if whole.
3. Season with salt, pepper, basil, and a pinch of sugar if desired.
4. Simmer over low heat for 10–15 minutes, stirring occasionally, until thickened.
5. Optionally blend for a smooth sauce or leave it chunky.
6. Finish with a drizzle of olive oil before serving.

To Serve:

1. Serve hot with the tomato basil sauce or other favorites like ranch, marinara, or garlic aioli.