Purple Pasta - cooking recipe

Ingredients

1 (8 ounce) package rigatoni pasta
1 (12 ounce) can sliced beets, drained and diced
1 (10 ounce) can artichoke hearts, drained
2 tablespoons olive oil
1/4 teaspoon dried basil, or to taste
1/4 teaspoon dried oregano, or to taste

Preparation

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
Place the pasta in a bowl. Add beets, artichoke hearts, olive oil, basil, and oregano. Mix thoroughly.