Spicy Garden Puttanesca

• 1 lb. bag of cheese tortellini
• 5 cloves garlic, minced
• 1 large red onion, sliced
• 1/4 cup olive oil
• 2 Tbs. Dried Basil
• 1 Tbs. Dried Oregano
• 1/4 Cup Capers
• 1/2 Cup Kalamata Olives
• 1/2 Cup Green Olives
• 1 28oz. can diced tomatoes
• 2 large zucchinis, sliced
• 1 14.5 oz. can artichoke hearts, drained and quartered
• 2 tsp crushed red chili flakes
• 1 cup chopped fresh Italian parsley
• 1-2 cups shredded parmesan cheese

1. Fill large pot 3/4 full of water and bring to a boil for the pasta. Saute red onion and garlic for 3 minutes in olive oil in a large skillet over medium heat. Add olives, capers, chili flakes, oregano and basil and saute for one minute. Add zucchini slices and artichoke hearts and tomatoes and bring to a simmer. Cook pasta 3 minutes or according to package directions (don't overcook!). Drain pasta, add to sauce. Heat through and add parsley just before serving. Top with shredded parmesan cheese.

tortellini, garlic, red onion, olive oil, basil, oregano, capers, olives, green olives, tomatoes, zucchinis, hearts, red chili flakes, fresh italian parsley, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/spicy-garden-puttanesca-1202881 (may not work)