Roasted Tomato & Artichoke Pasta

Quick, easy, simple and delicious!

 

SERVES 4

Equipment needed: oven, saucepan, shallow tray, chopping board, chefs knife

Total Time: 25minutes

 

Ingredients: 

  • 8 ounces dried campanelle or penne pasta
  • ¼ cup extra-virgin olive oil
  • 1 6.5-7.5 ounce jar quartered marinated artichoke hearts, drained
  • 10 ounces red and/or yellow cherry tomatoes
  • ½ cup pitted Kalamata olives, drained
  • 6 sprigs of fresh thyme
  • 6 sprigs of fresh oregano
  • ½ teaspoon crushed red pepper (optional)

 

Method:

  1. Preheat oven to 400°F. Cook pasta according to package directions. Drain; return to pot. Toss with 1 Tbsp. olive oil.
  2. In a shallow baking pan, toss artichoke hearts, tomatoes, and olives with the remaining 3 Tbsp. oil, the herbs, and, if desired, crushed red pepper. Roast 5 to 7 minutes or until tomatoes are sizzling and beginning to burst, stirring once. Transfer mixture to pot with pasta; toss to combine.