Tortellini Puttenesca

• 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

1. 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.
2. Note: If you can, serve with crusty bread to soak up the delicious juices from the sauce.

frozen cheese tortellini, extra virgin olive oil, garlic, anchovy paste, basil, oregano, red onion, red bell pepper, red pepper, tomatoes, zucchini, mushrooms, olives, capers, quartered artichoke, parsley, parmesan

Taken from www.epicurious.com/recipes/member/views/tortellini-puttenesca-1209341 (may not work)