1 16 ounce package of bowtie pasta
2 16-ounce packages of small tomatoes, such as grape or mini heirloom
1 12-ounce jar marinated artichoke hearts
1 12-ounce jar pitted Kalamata olives
4 cloves minced garlic
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
grated parmesan for serving
- Heat olive oil in large skillet. Add tomatoes and let cook over medium high heat until they start to burst a little, approximately 10 minutes.
- Add minced garlic, stir into tomatoes. Immediately add olives and artichokes and the lemon juice. Let simmer for 30 minutes, as sauce thickens a bit.
- Cook bow-tie pasta while sauce is simmering and add drained noodles directly to skillet. (I use a spider to transfer the pasta to the skillet in lieu of draining it in a colander in the sink.)
- Top with grated parmesan and a pinch of red pepper flakes.
Until next time, Kris