Artichoke and Sun-Dried Tomato Pasta


  • 1 (12-ounce) box bow tie pasta
  • 2 tablespoons good quality olive oil
  • 3 cloves garlic (minced)
  • 1/2 red pepper (diced)
  • 1 jar oil-packed sun-dried tomatoes (drained; or about 3/4 cup dry, rehydrated and drained)
  • 1 cup artichoke hearts (drained well and coarsely chopped)
  • 1/3 cup black olives (sliced)
  • 1/3 cup basil (chopped fresh)

Steps to Make It:

  • Gather the ingredients.
  • Cook the pasta according to instructions on package and drain.
  • Sauté the minced garlic in olive oil for 1 to 2 minutes. Add the red peppers and allow to heat for another 1 to 2 minutes.
  • Add the sun-dried tomatoes, artichoke hearts, olives, and basil and allow to cook until heated through, stirring frequently, for about 2 to 3 more minutes. Do not overcook, as you’ll lose the good fresh flavor from the basil.
  • Toss with the cooked pasta and serve.
  • Enjoy!


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