This recipe is courtesy of Krinos and Olivieri.
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Cook tortellini according to package instructions. Rinse with cold water and drain well. Set aside.
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In the same saucepan, thoroughly combine olive oil, lemon juice, and oregano.
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Add remaining ingredients and gently toss with cooked pasta.
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Heat gently while stirring. Serve.
Chef’s secret
For a bolder taste, add a pinch of red pepper flakes.
Black olives are a great substitute for Kalamata olives.