PENNE PASTA WITH TOMATOES, ARTICHOKES AND OLIVES

Yield: 4 to 6 servings

1 package (9-ounce) frozen artichoke hearts
1-1/2 lb. fresh tomatoes, peeled, halved, seeded and thinly sliced
1/3 cup olive oil
1/4 cup minced California Sun Dry Tomatoes
16 Kalamata olives, pitted and coarsely chopped
2 tablespoons minced parsley
2 cloves garlic, minced
Salt and pepper
1 lb. penne pasta

Cook artichokes according to package directions. Drain and pat dry, then slice thinly.

In a large bowl, combine artichokes, tomatoes, oil, sun-dried tomatoes, olives, parsley, garlic, salt and pepper.

Boil penne until al dente. Drain. Transfer to bowl with sauce, toss and serve.