All ingredients at room temperature. Warm bowls in oven while cooking pasta.
6 oz. jar (or can) marinated artichokes, drained, rinsed and cut in pieces
7 oz. jar roasted red peppers, drained, rinsed and sliced
¼ cup chopped italian parsley
2 tbsp. chopped sun-dried tomatoes in oil, drained
2 tbsp. slivered, pitted black olives
2 cloves garlic, finely chopped
¼ cup extra virgin olive oil
1 tbsp. red wine vinegar (or to taste)
½ tsp. freshly ground black pepper
1 lb (500g) pasta, such as twists (rotelli)
Serve with: Warm rolls or Italian bread with oil or butter.
Created with the Personal Edition of HelpNDoc: What is a Help Authoring tool?