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Pasta with Tomatoes, Olives and Artichokes


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  • teaspoon olive oil
  • 2 cup cherry tomatoes; halved
  • 1/2 cup pitted kalamata olives; thinly sliced
  • 14 ounce artichoke hearts, drained; quartered
  • 4 cube ziti; cooked
  • 1/2 cube fresh basil; chopped
  • 1/3 cup asiago cheese; shredded
  • 1/4 teaspoon Salt
  • 1/4 teaspoon black pepper; freshly ground



Step 1

Heat oil in large nonstick skillet over medium high heat. Add cherry
tomatoes, olives, and artichokes; cook five minutes or until thoroughly
heated. Place pasta in a large bowl. Add tomato mixture, basil, cheese,
salt, and freshly ground pepper; toss well.


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