Tortelloni Feta and Kalamata Olives WITH MEDITERRANEAN CRUMBLE

  • 10
  • Easy

Tortelloni Feta and Kalamata Olives WITH MEDITERRANEAN CRUMBLE

  • 10
  • Easy
Tortelloni Feta and Kalamata Olives WITH MEDITERRANEAN CRUMBLE

INGREDIENTS

  • 1 pack Tortelloni Feta and Kalamata Olives Giovanni Rana
  • 6 tbsp extra virgin olive oil
  • 15 g capers, rinsed
  • 4 black olives, pitted and chopped
  • 4 dried tomatoes, chopped
  • 18 g parsley, chopped
  • 8 anchovy fillets, chopped
  • 1 tsp dried oregano
  • Pepper to taste

METHOD

In a big bowl mix capers, olives, dried tomatoes, parsley, anchovies, oregano and oil. Season with pepper but do not add salt because the ingredients are already salty.

In the meantime, cook the Tortelloni according to package instructions and drain, reserving a little of pasta cooking water. Add Tortelloni to the bowl and mix gently adding a few spoons of the cooking water to loosen the sauce.

Divide Tortelloni among plates and serve.

INGREDIENTS

SERVINGS
- +
  • 1 pack Tortelloni Feta and Kalamata Olives Giovanni Rana
  • 6 tbsp extra virgin olive oil
  • 15 g capers, rinsed
  • 4 black olives, pitted and chopped
  • 4 dried tomatoes, chopped
  • 18 g parsley, chopped
  • 8 anchovy fillets, chopped
  • 1 tsp dried oregano
  • - Pepper to taste

METHOD

In a big bowl mix capers, olives, dried tomatoes, parsley, anchovies, oregano and oil. Season with pepper but do not add salt because the ingredients are already salty.

In the meantime, cook the Tortelloni according to package instructions and drain, reserving a little of pasta cooking water. Add Tortelloni to the bowl and mix gently adding a few spoons of the cooking water to loosen the sauce.

Divide Tortelloni among plates and serve.