Pasta with Olive Oil and Capers
By Easy Recipe Collection
Published:
Pasta with Olive Oil and Capers combined with mini tortellini and nicely seasoned to taste.
Ingredients
1 package (9 oz) refrigerated mini tortellini
2 tablespoons olive oil
3 cloves minced garlic
2 to 3 tablespoons capers, drained
2 tablespoons chopped parsley
2 tablespoons red pepper flakes
Salt and pepper to taste
Directions
Cook package of refrigerated mini tortellini as directed.
Meanwhile, in a large nonstick skillet, heat olive oil. Cook three cloves minced garlic two to three minutes. Add two to three tablespoons drained capers, chopped parsley, red pepper flakes and salt and pepper all to taste.
Heat two or three more minutes. Drain pasta and add to skillet and stir gently to mix.
Serving Suggestions: Serve with a packaged green salad and garlic bread.
Notable Note
Capers are sometimes confused with the brined and dried fish called anchovies, since both are harvested from the same regions and are processed similarly. Capers are actually immature buds plucked from a small bush native to the Middle East and Mediterranean regions of the world. Fresh caper blossoms are not especially flavorful, but their sharpness increases dramatically after sun-drying and brining in vinegar.
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