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!
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.
