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!

Recipe «Tortellini with warm tomato and chilli oil» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

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 tbsp baby capers 
• 500g cherry tomatoes, quartered 
• 1/4 cup finely chopped fresh flat-leaf parsley leaves 

Instructions

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.