Meat Tortellini with Green Puttanesca
This green Puttanesca tortellini is made with a twist on traditional Puttanesca sauce. Puttanesca is salty, tangy, and can be as spicy as you want it to be. It is traditionally made with tomatoes, black and Kalamata olives, anchovy paste, and capers.
Ingredients
- 1 lb Meat Tortellini
- 2 tbsp olive oil
- 6 cloves garlic, thinly sliced
- 1 tsp hot pepper flakes
- 1/2 cup pitted small green olives
- 1/4 cup capers, drained
- 2 tbsp anchovy paste
- 1 cup marinated artichoke hearts, chopped
- 1 tomato, chopped
- 1/2 cup grated Parmesan cheese (approx.)
- 1/2 cup chopped fresh parsley
- 1 tbsp finely grated lemon zest
Directions
Heat oil in large skillet set over medium-high heat; cook garlic and hot pepper flakes for about 3 minutes or until softened but not browned. Add olives, capers and anchovy paste; cook, stirring constantly, for about 2 minutes or until heated through and sizzling. Add artichoke hearts and tomato; cook for about 3 minutes or until heated through. Cook tortellini in boiling, salted water. Drain well, reserving 1/2 cup cooking liquid. Add tortellini to skillet, adding enough of the reserved cooking liquid to coat well. Sprinkle Parmesan, parsley and lemon zest over top; toss well. Arrange on platter. Garnish with sprinkle of Parmesan.
