Tortellini with a buttery anchovy-garlic sauce

We were planning to make the Pancit Bihon tonight, but ran out of time. So instead we improvised something with a package of store-made tortellini. It's very loosely inspired by Spaghetti alla Puttanesca Bianca from the Classic Pasta Cookbook.

Ingredients

• 1.5 lbs tortellini or similar stuffed pasta (we used tortellini stuffed with italian sausage)
• 3 tbsp unsalted butter
• 9 anchovies
• 2 cloves of garlic, finely chopped
• fresh parmesan

Procedure

1. Bring a pot of water to the boil.
2. Meanwhile, melt the butter in a small skillet over medium low heat.
3. Add the anchovies and cook until they start to break down.
4. Add the garlic. This is a good time to put the pasta in the water.
5. When the pasta is cooked, drain it, transfer to a bowl, then pour the sauce over it and toss well.
6. Grate a bunch of parmesan over the pasta and toss again.

Note: an earlier version of this post called for ⅓C butter. That's way too much. The post has been revised.