Artichoke and Sun Dried Tomato Pasta - joe-possum/recipes GitHub Wiki
Ingredients
- 16 oz farfalle pasta
- 4 cloves garlic, minced
- 2 tablespoons good quality olive oil
- 1 red pepper, diced
- 1 cup oil-packed sun-dried tomatoes, drained
- 1 cup artichoke hearts, drained well and coarsely chopped
- 6 oz black olives, sliced
- ½ cup basil, chopped fresh
Procedure
Cook the pasta according to instructions on package and drain.
Sauté the minced garlic in olive oil over medium heat until fragrant, about 30 seconds. Add the red bell pepper 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.