Easy Recipe Collection

Cook a 9-ounce package of refrigerated mini tortellini as directed.

Meanwhile, in a large nonstick skillet, heat 2-tablespoons olive oil. Cook three cloves minced garlic two to three minutes. Add two to three tablespoons drained capers, chopped parsley, red pepper flakes and salt and pepper all to taste.

Heat two or three more minutes. Drain pasta and add to skillet and stir gently to mix.

Serving Suggestions: Serve with a packaged green salad and garlic bread.

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