2 tablespoons extra-virgin olive oil
1 pint cherry tomatoes or grape tomatoes sliced in half
2 garlic cloves, finely chopped
1/2 teaspoon kosher salt
Pinch red pepper flakes

1 pound tortellini, cooked
6 large basil leaves, whole or thinly sliced
Freshly ground pepper
8 ounces artichoke hearts, chopped
1/4 cup olives (green or black), chopped & pitted
1 tablespoon capers
Grated Parmesan to taste

In a large, deep nonstick skillet, heat the oil over medium heat until it is hot but not smoking. Add the cherry tomatoes, garlic, salt, sugar, and pepper flakes. Bring to a simmer and cook, stirring and smashing tomatoes with a fork until just tender, about 5 minutes. Stir in the basil, but don’t cook it, and season with salt and pepper to taste.

Pour sauce over cooked tortellini, toss and serve.