"For me, cooking is a very relaxing and creative process — I just wish I had more time for it," writes Katherine Burk of Seattle, Washington. "I make a point of fixing dinner during the week, but with my hectic schedule (I work in information technology), there are some nights I'm too wiped out to attempt anything more complicated than a peanut butter and jelly sandwich. Usually, though, I can put something together in under thirty minutes."
A fast, colorful, and delicious pasta dish loaded with goodies.
Recipe information
Yield
Makes 4 main-course servings
Ingredients
Preparation
Step 1
Heat olive oil in heavy large skillet over medium-high heat. Add onions, garlic, rosemary, and oregano. Sauté until onions are tender, about 5 minutes. Add diced tomatoes with juices, artichokes, sun-dried tomatoes, and olives. Simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with pepper.
Step 2
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same pot. Add sauce; toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls to moisten if pasta is dry. Mix in 3/4 cup cheese and 1/2 cup basil. Transfer pasta to bowl. Sprinkle with remaining cheese and 1/4 cup basil.
