This is a variation on one of our favorite dishes, tomato-olive pasta with garlic and fresh basil. It's quick, and it never fails to delight.
3 cups penne pasta
5-6 cups water
a pinch of salt
Bring the salted water to a boil; add pasta and let cook until just barely not crunchy. Meanwhile..
1 tsp olive oil
2 cloves garlic, minced
Combine the oil and garlic in a frying pan over medium heat. When the garlic is starting to turn golden, add:
2 cans diced tomatoes, drained
1 can whole black olives, drained
1 can artichoke hearts, drained
2-3 basil leaves, torn into little bits
1 splash white wine (optional)
Cook for 5 minutes, or until hot. Drain the pasta, and sprinkle with a little olive oil. Top with the veggies and eat!
