tomato & artichoke rotini

• 12 ounces rotini pasta
• 34 cup cherry tomatoes (quartered)
• 14 cup extra virgin olive oil (divided in half)
• 2 tablespoons unsalted butter
• 5 whole artichoke hearts (cut into thin slices)
• 1 tablespoon thyme
• 1 medium shallot (sliced)
• 1 cup vermentino dry white wine (or another white dry wine)
• 12 teaspoon sea salt
• 14 teaspoon fresh ground black pepper

1. Cook pasta for 10 minutes.
2. While pasta is cooking, heat half of the olive oil over medium-high heat.
3. When pan starts to smoke, saute the shallot for 1 min.
4. Add the artichoke slices and brown until golden.
5. Add the thyme and wine and cover the pan, letting the liquid almost evaporate.
6. Just before adding the pasta, quickly saute the cherry tomatoes for 1 min.
7. just so they release their juices.
8. Add the hot pasta to the pan along with the rest of the olive oil, salt and pepper.
9. Saute for 2 minutes and serve immediately.

rotini pasta, cherry tomatoes, extra virgin olive oil, unsalted butter, hearts, thyme, shallot, vermentino dry white wine, salt, ground black pepper

Taken from www.food.com/recipe/tomato-artichoke-rotini-64749 (may not work)