Puttanesca... where have you been all my life? Salty olives, briny capers, creamy tortellini, yum, yum, yum.
2 tablespoons Olive Oil
4 cloves Garlic (minced)
4 Anchovy Filets (minced) or 1 tablespoon Anchovy Paste
1/2 cup Olives (Kalamata is traditional, but I use black) (roughly chopped)
1 heaping tablespoon of Capers (drained)
1 pint Grape Tomatoes (halved or quartered if large)
1/4 White Wine (or Chicken Broth)
1 1/2 cups Chicken Broth
1 20oz package of fresh Tortellini
1 5oz container Fresh Spinach
Parmesan Cheese (for serving)
Heat Olive Oil in a 12" skillet, cast iron is best.
When the Oil is hot, add Garlic, Anchovies, Olives, Capers, and Tomatoes.
Sauté till tomatoes start to give off liquid, about 2 minutes.
Add the Wine, Broth, and Tortellini.
Simmer until tortellini are fully cooked and the broth begins to thicken, 5-6 minutes.
Stir in the Spinach until it has wilted, 1-2 minutes.
Finish with Parmesan Cheese.