Ingredients
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1 lb frozen cheese tortellini
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1 (28 ounce) can whole tomatoes, crushed by hand or wooden spoon
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1/3 cup sun-dried tomato packed in oil, drained a bit, and chopped
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2 garlic cloves, crushed and chopped
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5 ounces fresh Baby Spinach
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1/2 teaspoon crushed red pepper flakes, to taste
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2 tablespoons fresh basil, roughly chopped
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salt and pepper
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fresh grated pecorino romano cheese, for serving
Instructions
- Bring a large pot of salted water to a boil.
- Heat a large deep skillet or saucepan over medium/medium high heat.
- Add sun dried tomatoes and saute for about 30 seconds.
- Next, add garlic and crushed red pepper and cook for about 45 more seconds, careful not to let the garlic burn.
- Add tomatoes and stir together.
- Let sauce come to a boil, reduce heat to low, then cover and let simmer while pasta water comes to a boil.
- Boil pasta according to package directions (about 6-8 minutes).
- While pasta finishes cooking, add spinach to the sauce.
- I end up using about 1/2 of a 10 oz bag.
- Give spinach leaves a stir and then place lid back on the sauce to let the leaves wilt slightly.
- As pasta finishes cooking, ladle a couple scoops of sauce into serving bowl.
- Drain tortellini, and add to bowl with a couple more ladles of sauce overtop.
- Toss to combine.
- I always have some sauce left over which I keep on the side for dunking in bread.
- Top tortellini with grated cheese and serve!