Roasted Tomato & Artichoke Pasta

Submitted by Chicagoland Chef du Jour

"I have made this recipe 2x for company and it's a winner! I took liberty to add a couple ingredients (fresh basil, parmesan) and increase the amount of some of my favorites (Kalamata olives, artichoke hearts). Adjust ingredients to your liking. It's as colorful as it is tasty. Enjoy! Recipe from: Better Homes & Gardens"

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 6 Cups
• Serves: 4

ingredients

• 8 ounces dried campanelle pasta
• 1⁄4 cup extra virgin olive oil
• 12 ounces marinated artichoke hearts, quartered, drained
• 1 pint cherry tomatoes, red, yellow and orange cherry
• 1⁄2 - 3⁄4 cup pitted kalamata olive, halved
• 6 sprigs fresh thyme, leaves removed
• 6 sprigs fresh oregano, leaves removed
• 1⁄2 teaspoon crushed red pepper flakes (to taste)
• 1⁄2 cup parmesan cheese, grated
• 3 tablespoons fresh basil leaves, chiffonade
• 2 teaspoons extra virgin olive oil, drizzle at serving

directions

1. Preheat oven to 400° F.
2. Cook pasta according to package directions.
3. Drain; return to pot. Toss with 1 T olive oil.
4. In a bowl, toss artichoke hearts, tomatoes, olives, fresh herbs, crushed red pepper flakes with olive oil. Toss to coat.
5. Roast tomato medley for 5-7 minutes or until the tomatoes are sizzling and begin to burst.
6. Transfer pasta and tomato medley to a serving dish. Add fresh basil and parmesan cheese Toss to combine. Drizzle with a little olive oil if desired. Serve!