This Mediterranean pasta will be your new favorite weeknight dinner! Packed with cherry tomatoes, olives, artichoke hearts and fresh basil, it's loaded with flavor and comes together in a cinch!
Bring a large pot of salted water to a boil.
Add the pasta and cook it according to the package directions, until al dente.
Drain the cooked pasta into a colander, return it to the pot and toss it with a dash of olive oil.
While the pasta cooks, place a large skillet over medium heat and add 2 tablespoons of olive oil.
When the oil is hot, add the garlic and cook it for about 1 minute, until very fragrant.
Add the wine and cherry tomatoes. Bring the wine to a simmer and let it cook for about 4 minutes, until the liquid has reduced by about half and the tomatoes begin to soften.
Stir in the sauce, artichoke hearts, olives, peppers, sugar, and red pepper flakes. Bring the sauce to a simmer and let it cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the cooked pasta and let it simmer in the sauce for about 30 seconds.
Remove the skillet from heat and stir in the basil. Season the pasta with salt and pepper to taste, if desired.
Divide onto plates and serve.
You may find that this dish doesn't need any salt, as it already contains some very salty ingredients. For this reason I'd caution you against adding any salt until the dish is completely finished.