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  • Writer's pictureLuanne

Tortellini Puttanesca

Puttanesca... where have you been all my life? Salty olives, briny capers, creamy tortellini, yum, yum, yum.

Ingredients List:

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)

  1. Heat Olive Oil in a 12" skillet, cast iron is best.

  2. When the Oil is hot, add Garlic, Anchovies, Olives, Capers, and Tomatoes.

  3. Sauté till tomatoes start to give off liquid, about 2 minutes.

  4. Add the Wine, Broth, and Tortellini.

  5. Simmer until tortellini are fully cooked and the broth begins to thicken, 5-6 minutes.

  6. Stir in the Spinach until it has wilted, 1-2 minutes.

  7. Finish with Parmesan Cheese.

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