Roasted Tomato & Artichoke Pasta

• 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

1. Preheat oven to 400u0b0 F.
2. Cook pasta according to package directions.
3. Drain; return to pot. Toss with 1 T olive oil.
4. In a bowl, toss artichoke hearts, tomatoes, olives, fresh herbs, crushed red pepper flakes with olive oil. Toss to coat.
5. Roast tomato medley for 5-7 minutes or until the tomatoes are sizzling and begin to burst.
6. 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!

pasta, extra virgin olive oil, hearts, cherry tomatoes, olive, thyme, oregano, red pepper, parmesan cheese, fresh basil, extra virgin olive oil

Taken from www.food.com/recipe/roasted-tomato-artichoke-pasta-534823 (may not work)