Tortellini With Baby Spinach And Sun-Dried Tomatoes

• 1 lb frozen cheese tortellini
• 1 (28 ounce) can whole tomatoes, crushed by hand or wooden spoon
• 1/3 cup sun-dried tomato packed in oil, drained a bit, and chopped
• 2 garlic cloves, crushed and chopped
• 5 ounces fresh Baby Spinach
• 1/2 teaspoon crushed red pepper flakes, to taste
• 2 tablespoons fresh basil, roughly chopped
• salt and pepper
• fresh grated pecorino romano cheese, for serving

1. Bring a large pot of salted water to a boil.
2. Heat a large deep skillet or saucepan over medium/medium high heat.
3. Add sun dried tomatoes and saute for about 30 seconds.
4. Next, add garlic and crushed red pepper and cook for about 45 more seconds, careful not to let the garlic burn.
5. Add tomatoes and stir together.
6. Let sauce come to a boil, reduce heat to low, then cover and let simmer while pasta water comes to a boil.
7. Boil pasta according to package directions (about 6-8 minutes).
8. While pasta finishes cooking, add spinach to the sauce.
9. I end up using about 1/2 of a 10 oz bag.
10. Give spinach leaves a stir and then place lid back on the sauce to let the leaves wilt slightly.
11. As pasta finishes cooking, ladle a couple scoops of sauce into serving bowl.
12. Drain tortellini, and add to bowl with a couple more ladles of sauce overtop.
13. Toss to combine.
14. I always have some sauce left over which I keep on the side for dunking in bread.
15. Top tortellini with grated cheese and serve!

frozen cheese tortellini, tomatoes, tomato, garlic, spinach, red pepper, fresh basil, salt, pecorino romano cheese

Taken from www.food.com/recipe/tortellini-with-baby-spinach-and-sun-dried-tomatoes-73110 (may not work)