Does anyone else get ridiculously excited for meals that only dirty one pan or pot?
I can’t be the only one.
I actually look forward to cooking dinner when I know the clean up is going to be light.
And this one-pan tortellini dish delivers on both flavor (it’s crazy!) AND convenience (so easy).
This tortellini is another one of those dishes that came out even better than I was expecting when I was testing it. I made it a couple different times, tweaking things here and there, and I have to say: the result you see here is straight-up fabulous.
Puttanesca sauce is something I would have turned my nose up at in my younger years. Before I appreciated olives. And capers. And the flavor of anchovies.
If you’re still not on board with those things, I get it. But hear me out!
There is so much amazing flavor going on here from ALL the ingredients, that you won’t notice the anchovy flavor or be punched in the face with the brininess of the olives. Everything here is balanced and works together to create a super rich and SAVORY experience.
And while sundried tomatoes are not at all traditional in puttanesca, I added them here for that balance. They add sweetness with some tang, and I thought it would work really nicely with the other salty, briny things happening in this dish. I was right!
The sundried tomatoes become the star here. I actually don’t cook with them a lot because I find them to be a very overpowering ingredients. But here? They are working with lots of other strong flavors, and while they may all be competing to be seen, they all end up working together better than I could have hoped.
The trick to this dish is to make sure you have a really big skillet (or even a pot would work) and to have all the ingredients out and ready to go. All the steps leading up to actually cooking the tortellini go fast.
It starts with the flavor makers: shallot, garlic, red pepper flakes, anchovy paste (trust me), kalamata olives, capers, and sundried tomatoes. We even use a little bit of the oil from the sundried tomato jar for extra flavor.
These get a quick saute so they can get to know one another and release all that amazing flavor into the pan. A little white wine and some fresh cherry tomatoes are added next to brighten things up.
Then the stock and the tortellini. I love the fresh tortellini you can buy in the fresh pasta or cheese section of grocery stores now. I used to buy the frozen varieties, but the fresh taste so much better and they cook faster!
The tortellini cooks in about 5 minutes. While it’s cooking, stir and stir and make sure all the ingredients are still happy and getting to know one another.
To seal the deal on deliciousness, I like to add a drizzle of cream at the end. It helps to tone down all of the salty strong flavors just a touch. I also love to add some fresh lemon zest. It brightens things up in all the best ways. If you think about it, almost all the ingredients in this dish come from a jar or a package, and it makes a WORLD of difference to add a touch of fresh lemon to dishes like this. It wakes everything up!
All that’s left to do is serve her up! She’s a real beaut.
This is one of this meatless pasta dishes that feels like you’re eating something with meat – it’s SO rich and has so much depth of flavor. It blew me away!
I hope it does the same for you!Print
This One-Pan Sundried Tomato Tortellini Puttanesca is a revelation! In my younger years, puttanesca sauce is not something I would have gone for. Now, I’ve developed a serious appreciation for the brininess of olives and capers and the special “funk” of anchovies. This pasta dish is not only PACKED with flavor, but it comes together in one pan and under 30 minutes. It’s as rich and hearty as a meat-packed pasta dish!
- 1 tablespoon oil from the jarred sundried tomatoes
- 1 shallot, minced
- 3 garlic cloves, minced
- 2 teaspoons anchovy paste
- ½ cup pitted kalamata olives (or whatever olives you prefer!)
- 4 oz jarred sundried tomatoes, roughly chopped
- ½ teaspoon red pepper flakes (or to taste)
- 1 tablespoon capers, drained
- 1 cup cherry or grape tomatoes, halved
- ½ cup dry white wine
- 1 cup low-sodium veggie or chicken broth
- 1 (20-oz) package of refrigerated cheese tortellini (or any flavor you prefer!)
- ¼ cup heavy cream or half-and-half
- 2 cups baby spinach
- ½ cup grated parmesan cheese
- Zest of 1 lemon (roughly 1 tablespoon)
- Fresh basil or parsley, for serving
- In a large skillet, heat the sundried tomato oil over medium heat.
- Add the shallot, garlic, anchovy paste, kalamata olives, sundried tomatoes, red pepper flakes, and capers. Saute for a few minutes or until the shallot and garlic are tender.
- Add in the cherry tomatoes and white wine and cook until the wine is mostly reduced, about 2 minutes.
- Add in the broth and carefully taste the dish at this point. Season with salt and pepper, as needed. I did not need to add any salt, given the sodium in the anchovy paste, capers, and olives.
- Bring the broth to a simmer and then add in the tortellini.
- Cook for 5-7 minutes, stirring frequently, or until the tortellini are cooked through and tender and most of the liquid has reduced and thickened up.
- Drizzle in the cream and stir in the spinach. Stir until the spinach is wilted. Grate in roughly half of the cheese and add in the lemon zest.
- Season, to taste, with salt and pepper. Serve hot, garnished with additional cheese and fresh herbs.
Lightly adapted from here.
- Category: pasta
Keywords: one-pan tortellini puttanesca, tortellini puttanesca, one-pan tortellini, 30-minute tortellini puttanesca, sundried tomato puttanesca pasta, sundried tomato puttanesca tortellini