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Tortellini with warm tomato and chilli oil
Tortellini with warm tomato and chilli oil
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Impress your guests with this simple yet impressive recipe!
Ingredients:
  • 630g packet fresh ricotta and roast vegetable tortellini pasta
  • 56.88 gm olive oil
  • 2 garlic cloves, crushed
  • 2 long red chillies, deseeded, thinly sliced
  • 20.00 ml baby capers
  • 500g cherry tomatoes, quartered
  • 62.50 ml finely chopped fresh flat-leaf parsley leaves
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions until tender. Drain and return to the pan.
  • In a saucepan over low heat, gently warm oil, garlic, chili, and capers for 3 to 5 minutes until the oil is heated through (be careful not to boil). Remove from heat, then stir in tomato and parsley. Mix the oil blend with the pasta and toss until well coated. Serve and enjoy your meal!

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