Tortellini with Artichokes, Roasted Peppers & Olives

Ingredients

• ½ cup Kalamata olives, pitted and halved
• 1 medium onion, thinly sliced
• 1 jar (7 oz.) roasted red peppers, drained, patted dry, and cut into ¼-inch slices
• 1 can (14 oz.) artichoke hearts, drained, quartered, and patted dry
• 6 Tbs. extra-virgin olive oil
• ½ cup dry white wine
• 12 cloves garlic, thinly sliced
• + 3 more ingredients
• • 1-½ tsp. dried oregano
  • 1 cup crumbled feta (about 4-½ oz.)
  • 1 lb. frozen cheese tortellini

Put a large pot of salted water on to boil. Heat 2 Tbs. of the oil in a large nonstick skillet over medium-high heat; add the artichoke hearts and the roasted peppers. Cook the vegetables, stirring occasionally, until they start to brown slightly, 4 to 5 minutes. Transfer to a bowl. Put the tor...

View full recipe at Fine Cooking