Ingredients
8 oz mostaccioli
¼ cup oil-packed sun-dried tomatoes
1 tbsp tomatoes oil
6 ½ oz artichoke hearts, coarsely chopped, marinated
Preparation
Cook pasta according to package directions; drain.
Meanwhile, chop tomatoes and place in a large serving bowl.
Add the oil (if you don’t have enough oil from the tomatoes, add olive oil to make up the difference.
Add artichokes and pasta and toss to coat.
