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Peppers and Tortellini

Yields1 Serving

Peppers and Tortellini BH0

 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.

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.


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


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


Coat with sauce and serve hot - Buon Appetito!