INGREDIENTS
1 tbsp
Chiffonade of fresh basil
1 tbsp
Flat leaf parsley
4 cloves
Garlic
1/2 cup
Onion
1/4 tsp
Oregano, dried
2 cups
Tomatoes
2
Zucchini, small
12 oz
Cheese tortellini
1/2 tsp
Red pepper flakes
1
Salt and freshly ground black pepper
1/4 cup
Olive oil, extra virgin