Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One-Pan Sundried Tomato Tortellini Puttanesca

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Molly
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

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!

Ingredients

Scale
  • 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

Instructions

  1. In a large skillet, heat the sundried tomato oil over medium heat.
  2. 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.
  3. Add in the cherry tomatoes and white wine and cook until the wine is mostly reduced, about 2 minutes.
  4. 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.
  5. Bring the broth to a simmer and then add in the tortellini.
  6. 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.
  7. 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.
  8. Season, to taste, with salt and pepper. Serve hot, garnished with additional cheese and fresh herbs.

Notes

Lightly adapted from here.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: pasta

Find it online: https://yestoyolks.com/2021/05/19/one-pan-sundried-tomato-tortellini-puttanesca/