Tortellini Puttenesca
Ingredients
- 1 bag frozen cheese tortellini ⓘ
- 4 Tbs. extra virgin olive oil ⓘ
- 5 cloves garlic, minced ⓘ
- 2 Tbs. anchovy paste ⓘ
- 2 tsp. basil (dried) ⓘ
- 2 tsp. oregano (dried) ⓘ
- 1 red onion, sliced ⓘ
- 1 cup diced red bell pepper
- 1 tsp crushed red pepper flakes ⓘ
- 1 28 oz. can diced tomatoes ⓘ
- 2 cups zucchini, sliced 1/4" thick
- 8 oz. sliced mushrooms ⓘ
- 1 cup chopped kalamata olives ⓘ
- 1/4 cup capers, rinsed ⓘ
- 1 14 oz. can quartered artichoke hearts (water-packed), drained ⓘ
- 1 cup chopped fresh parsley ⓘ
- 1 cup shredded parmesan ⓘ
Instructions
- Boil water and cook pasta until al dente. While pasta is cooking, heat olive oil in a large skillet, dutch oven or wok over medium heat. Add garlic,anchovy paste, basil, oregano, onion & bell pepper and saute for 2 minutes or until garlic *just* starts to change color. Add red pepper flakes & tomatoes, stir and simmer for 5 minutes. Toss in zucchini, mushrooms, olives, capers and artichoke hearts and simmer 5 minutes more. Remove from heat,add parsley & shredded parmesan cheese, toss with drained tortellini and serve immediately.
- Note: If you can, serve with crusty bread to soak up the delicious juices from the sauce.
Nutrition & Diet Analysis (per serving)
698
kcal
35% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Fish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).