Tortellini Aglio e Olio

I've had Aglio e Olio with pasta many times,

but I never thought to use it on tortellini until recently.

And let me tell you - it is absolutely amazing!
The sauce gets in all the little pasta crevices and is just WOW!!!
(But really - how can pasta, olive oil, garlic and parm ever taste bad?!?)

I had never made the sauce myself before this time,
but as usual, Google pointed me to something yummy!

This will be my go-to Aglio e Olio recipe
and I just had to share it on the blog.

The Goods:

Tortellini

Olive Oil

Garlic

Red Pepper Flakes

Salt

Italian Parsley

Parmesan Cheese

Heat olive oil in a pan over medium heat.

Add garlic and cook until lightly browned.

Next add the red pepper flakes and cook a minute more.

Cook your pasta according to directions and then drain.

Pour sauce over pasta and toss until mixed well.

Add fresh parsley and parmesan cheese.

Then serve yourself a bowl and dig in!!!

You can easily substitute any pasta of your liking in this recipe.

Tortellini Aglio e Olio 

Adapted from Emeril Lagasse

1 Pound Pasta

1/2 Cup Olive Oil

2 Tablespoons Minced Garlic

1 Tablespoon Red Pepper Flakes

Fresh Grated Parmesan Cheese

Fresh Italian Parsley

1. Cook your pasta, drain and set aside.
2. Heat olive oil in a pan over medium heat.
3. Add garlic and cook until lightly browned.
4. Add the red pepper flakes and cook a minute more.
5. Pour sauce over drained pasta and mix well.
6. Add fresh parsley and parmesan cheese.
7. Serve, garnish with more parsley and cheese and ENJOY!!!