Tortellini with warm tomato and chilli oil

Cooking Vegetarian Tortellini with warm tomato and chilli oil

You may not be a master chef, but you still like to entertain. Heres a foolproof, easy-to-make recipe thats set to impress and fire up your inner cook!

Lables: Diabetes friendly Low carb Low kilojoule Low sugar Vegetarian Fish free Peanut free Shellfish free Tree nut free
  1. Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.
  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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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 tbsp baby capers
500g cherry tomatoes, quartered
1/4 cup finely chopped fresh flat-leaf parsley leaves

Adv

Autors
Preparation time
5
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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