Rotini with Roasted Peppers

Serves 4

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)

Prepare and combine all ingredients (except pasta) in a large bowl. Stir to blend well. You can do this an hour or two in advance, but do not store in refrigerator. Cover while waiting.
Prepare pasta in a large pot of boiling, salted water until al dente. Drain and place in warm bowls and toss with the sauce.
Serve at once with grated Parmigiana Reggiano or Pecorino Romano cheese.

Serve with: Warm rolls or Italian bread with oil or butter.

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