Print Options:

Peppers and Tortellini

Yields1 Serving

 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.
1

Cook 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.

2

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

3

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

4

Coat with sauce and serve hot - Buon Appetito!