Tortellini Puttanesca Food
PASTA PUTTANESCA
Provided by Ellie Krieger
Categories main-dish
Time 17m
Yield 4 (1 1/2 cup) servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
- While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
- When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.
TORTELLINI PUTTANESCA
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a 12-inch cast-iron skillet.
- When the oil is hot, add the garlic, anchovies or anchovy paste, red pepper flakes, olives, capers and tomatoes, then saute just until the tomatoes start to give off liquid, about 2 minutes.
- Add the wine, broth and tortellini and simmer until the tortellini are fully cooked and the broth begins to thicken, 5 to 6 minutes.
- Stir in the spinach until it has wilted, 1 to 2 minutes. Finish with grated Parmesan.
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