Tuscan Tortellini

This dinner is greater than the sum of its parts — it’s so incredibly easy, but tastes like you spent hours on it. Fresh tomatoes cook down quickly to create a sweet sauce that’s brighter and more flavorful than the jarred stuff — especially when flavored with garlic and red pepper flakes. Cheese tortellini plumps up quickly as it simmers in the sauce, so all that’s left to do is wilt some spinach into the mix. It’s an effortless meal that deserves to be made tonight.

2 tablespoons olive oil

2 pounds plum or Roma tomatoes (about 8), coarsely chopped

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Pinch red pepper flakes (optional)

3 cloves garlic, minced

2 (8-ounce) packages fresh cheese tortellini, or 1 (19-ounce) bag frozen cheese tortellini

2 cups packed baby spinach

Freshly grated Parmesan cheese, for serving

Note: Ingredients may have been altered from the original.

Directions at thekitchn.com

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