Peppers and Tortellini

April 8, 2016

Ingredients

8 oz cheese tortellini

3 oz Tantillo California Extra Virgin Olive Oil

1 medium red bell pepper, sliced

1 medium yellow bell pepper, slices

4 oz spiced olives

8 oz artichoke hearts

Parsley, chopped

Salt and pepper.

Directions

1Cook pasta according to directions on package, reserving 1 cup pasta water. In a medium sauté pan, heat Tantillo California Extra Virgin Olive Oil and add peppers.

2Sauté on medium heat until soft, stirring in spoonfuls of pasta water as needed. mix in artichoke hearts and olives.

3Simmer together for 3 minutes. Stir in tortellini, parsley, season with salt and pepper.

4Coat with sauce and serve hot - Buon Appetito!

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