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2 tablespoons olive oil
2 cloves garlic, minced
4 anchovy fillets, minced, or 1 tablespoon anchovy paste
Pinch red pepper flakes
1/2 cup roughly chopped Kalamata olives
1 heaping tablespoon capers, drained
1 pint grape tomatoes, halved (or quartered if very large)
1/4 cup white wine, such as Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
One 20-ounce package refrigerated tortellini
One 5-ounce container fresh spinach
Parmesan, for serving
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