Tortellini Puttanesca

Deselect All

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