Artichoke and Sun-Dried Tomato Pasta is a Simple and Tasty Vegan Dish

• 2 tablespoons good quality olive oil
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• 3 cloves garlic (minced)
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• 1/2 red pepper (diced)
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• 1 jar oil-packed sun-dried tomatoes, drained, or about 3/4 cup dry (rehydrated and drained)
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• 1 cup artichoke hearts (drained well and coarsely chopped)
•  
• 1/3 cup sliced black olives
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• 1/3 cup chopped fresh basil
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• 1 box bow tie pasta, cooked according to package instructions (salt the water when cooking for the best flavor)
• Sautee the minced garlic in olive oil for 1 to 2 minutes. Add the red peppers and allow to heat for another 1 to 2 minutes.
• Add the sun-dried tomatoes, artichoke hearts, olives, and basil and allow to cook until heated through, stirring frequently, for about 2 to 3 more minutes. Do not overcook, as you'll lose the good fresh flavor from the basil.
• Toss with cooked pasta and serve.

Tips, Variations, and Additional Recipes

It is important that the ingredients are drained well to avoid an oily or watery pasta dish.

You can place the oil-packed sun-dried tomatoes on paper towels before adding, and gently pressing the artichoke hearts with a wooden spoon in a colander is a good way to remove the liquid.

This recipe is perfect just as it is, but you may want to top it off with a bit of sea salt or kosher salt and fresh ground black pepper. You might want to sprinkle some Parmesan cheese at the end to sprinkle on top if you are eating vegan)