Roasted Tomato & Artichoke Pasta - cooking recipe

Ingredients

8 ounces dried campanelle pasta
1/4 cup extra virgin olive oil
12 ounces marinated artichoke hearts, quartered, drained
1 pint cherry tomatoes, red, yellow and orange cherry
1/2 - 3/4 cup pitted kalamata olive, halved
6 sprigs fresh thyme, leaves removed
6 sprigs fresh oregano, leaves removed
1/2 teaspoon crushed red pepper flakes (to taste)
1/2 cup parmesan cheese, grated
3 tablespoons fresh basil leaves, chiffonade
2 teaspoons extra virgin olive oil, drizzle at serving

Preparation

Preheat oven to 400\u00b0 F.
Cook pasta according to package directions.
Drain; return to pot. Toss with 1 T olive oil.
In a bowl, toss artichoke hearts, tomatoes, olives, fresh herbs, crushed red pepper flakes with olive oil. Toss to coat.
Roast tomato medley for 5-7 minutes or until the tomatoes are sizzling and begin to burst.
Transfer pasta and tomato medley to a serving dish. Add fresh basil and parmesan cheese Toss to combine. Drizzle with a little olive oil if desired. Serve!