Sundried Tomato and Artichoke Pasta

Keep the ingredients on hand in the pantry for quick and easy, meatless weeknight meal. The photo is shown without the sliced black olives, as I was tailoring the recipe to individual tastes. While I used dried parsley and basil, this dish would really sing with fresh herbs. I used spaghetti since that is what I had on hand, but bowtie pasta would work very well. Serve with a fresh salad, crunchy garlic bread, with in-season fruit for dessert.

2 tablespoons olive oil
1 cup sweet onion, sliced into slivers
2 cloves garlic, finely chopped
½ cup sundried tomatoes packed in oil, drained and chopped
½ cup roasted sweet red pepper, drained and chopped
1 14-oz. can artichoke hearts, drained and coarsely chopped
½ cup large black olives, drained and sliced
2 tablespoons dried parsley
1 tablespoon dried basil
Dash red pepper flakes
¼ cup dry white wine
1 teaspoon salt
Freshly ground black pepper to taste
Shredded parmesan, optional
1 pound box pasta

Cook pasta according to directions on package. While waiting for water to boil, prepare vegetables. 

Heat oil in a large skillet and sauté onions until golden. Add garlic, cook and stir for 1 minute. Add remaining ingredients, cooking and stirring for a few minutes to blend flavors and reduce wine. 

Drain cooked pasta and return to pot. Add vegetable mixture and toss. Serve immediately.  Garnish with grated parmesan on the plate, if desired.