Ingredients
1 lb. bag of cheese tortellini
5 cloves garlic, minced
1 large red onion, sliced
1/4 cup olive oil
2 Tbs. Dried Basil
1 Tbs. Dried Oregano
1/4 Cup Capers
1/2 Cup Kalamata Olives
1/2 Cup Green Olives
1 28oz. can diced tomatoes
2 large zucchinis, sliced
1 14.5 oz. can artichoke hearts, drained and quartered
2 tsp crushed red chili flakes
1 cup chopped fresh Italian parsley
1-2 cups shredded parmesan cheese
Preparation
Fill large pot 3/4 full of water and bring to a boil for the pasta. Saute red onion and garlic for 3 minutes in olive oil in a large skillet over medium heat. Add olives, capers, chili flakes, oregano and basil and sauté for one minute. Add zucchini slices and artichoke hearts and tomatoes and bring to a simmer. Cook pasta 3 minutes or according to package directions (don’t overcook!). Drain pasta, add to sauce. Heat through and add parsley just before serving. Top with shredded parmesan cheese.
