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
Preparation
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.
