2 cups artichoke hearts
2 cups fresh chopped Roma tomatoes
5 cloves garlic
1/4 cup extra virgin olive oil (EVOO)
5 cups cooked tube shaped pasta (rigatoni, etc.)
1/2 tsp. salt (or to taste)
grated Parmesan cheese
fresh basil

Boil pasta according to package directions. Chop artichokes and tomatoes. Mince garlic. Drain pasta in strainer. Return EMPTY pot to heat and add olive oil and garlic, being careful not to over brown garlic (happens quick).

Add artichokes and heat thoroughly. Add tomatoes. I prefer not to cook the chokes and tomatoes too much, about 2 to 3 minutes. Fold pasta back into pot. Garnish with basil and cheese.

Note: Use the freshest ingredients available, but canned or frozen artichokes seem to work fine. But try and use the freshest tomatoes and best olive oil you can. You won't be disappointed!

Submitted by: Tommy Schrimsher