Simple Garlic EVOO Tortellini
1 bag tortellini or pasta
1/4 cup Garlic Infused EVOO
1/2 teaspoon crushed red pepper flakes
Parmesan cheese, grated
Italian parsley, chopped
Sea salt to taste
Cook pasta in a large pot of salted boiling water until al dente.
Reserve one cup cooking water then drain.
A few minutes before the tortellini is al dente, add extra virgin
olive oil and red chili flakes to a sauté pan that is large enough to accommodate the pasta once it has cooked.
Transfer pasta to the sauté pan and toss. Sauté pasta and oil until some of the tortellini begin to brown. Salt to taste.
If the pasta is dry, add some of the reserved cooking water.
Serve with grated Parmesan cheese and chopped parsley.