Easy and yummy. This was a pantry meal because I was overdue for some grocery shopping and had very little fresh food stuff to cook with, except for some basil. The rest was in the pantry, and came together in a yummy way for this dinner.
1 16-oz. box of rigatoni
2 Tbs olive oil
3 cloves of garlic, diced
1 28-oz. can diced tomatoes
1/2 cup white wine
3/4 cup pitted kalamata olives, halved
1 14-oz. can artichoke hearts, quartered
1/4 cup toasted pine nuts (or more, to taste)
chopped fresh basil
salt and pepper to taste
Cook rigatoni according to package.
Heat olive oil on medium heat in a large saute pan. Add garlic and saute for a minute or so. Add about half the tomatoes and the white wine, and saute for 2–3 minutes. Add the rest of the tomates, the olives, and the artichoke hearts. Add salt and pepper to taste. Add rigatoni to the tomato mixture in pan. Remove from heat. Serve topped with toasted pine nuts and chopped basil.