recipe of ultimate stuffed Tortellini with warm tomato and chilli oil

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tortellini with warm tomato and chilli oil. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tortellini with warm tomato and chilli oil is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tortellini with warm tomato and chilli oil is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 630g packet fresh ricotta and roast vegetable tortellini pasta
  • 1/4 cup olive oil
  • 2 garlic cloves, crushed
  • 2 long red chillies, deseeded, thinly sliced
  • 1 tablespoon baby capers
  • 500g cherry tomatoes, quartered
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves

Method

  • Step 1
    Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.
  • Step 2
    Meanwhile, place oil, garlic, chilli and capers in a saucepan over low heat. Cook for 3 to 5 minutes or until oil has heated through (do not boil). Remove from heat. Add tomato and parsley. Stir to combine. Add oil mixture to pasta. Toss to coat. Serve.

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