Step 1

Heat the olive oil in a 12-inch cast-iron skillet.

Step 2

When the oil is hot, add the garlic, anchovies or anchovy paste, red pepper flakes, olives, capers and tomatoes, then saute just until the tomatoes start to give off liquid, about 2 minutes.

Step 3

Add the wine, broth and tortellini and simmer until the tortellini are fully cooked and the broth begins to thicken, 5 to 6 minutes.

Step 4

Stir in the spinach until it has wilted, 1 to 2 minutes. Finish with grated Parmesan.