2 Tab. olive oil
2 cloves garlic, minced
1 (12 oz) jar roasted red peppers, drained and finely chopped
1 (12 oz) jar marinated artichoke hearts, drained and chopped
@1/2 fresh basil, chopped
Cook tortellini according to package directions
Meanwhile, heat the oil in a skillet and saute garlic, roasted red peppers and artichoke hearts, stirring occasionally, for 4-5 minutes. It should make a chunky sauce.
Serve over tortellini. Top with chopped basil, to taste.
source: the Back in the Swing cookbook, Barbara Unell and Judith Fertig, similar recipe at She Knows