Pasta with Sautéed Tomatoes, Olives, and Artichokes

This is a great weeknight meal, coming together in the time it takes for the pasta to cook. The recipe says it makes 6 servings, but those would be pretty skimpy servings. For us it was the perfect amount to serve 2 adults and 2 children, along with a salad and some bread.

Pasta with Sautéed Tomatoes, Olives, and Artichokes
Cooking Light

1 teaspoon olive oil
2 cups halved cherry tomatoes (I used grape tomatoes)
1/2 cup thinly sliced pitted kalamata olives
1 (14-ounce) can quartered artichoke hearts, drained
4 cups hot cooked ziti (short tube-shaped pasta)
1/2 cup chopped fresh basil
1/3 cup (1 1/4 ounces) shredded Asiago cheese (I used Parmesan)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add cherry tomatoes, olives, and artichokes; cook 5 minutes or until thoroughly heated. Place pasta in a large bowl. Add tomato mixture, basil, cheese, salt, and freshly ground pepper; toss well.

6 servings


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