Artichoke and Olive Pasta

• 12 ounces rotini pasta
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 lbs plum tomatoes, coarsely chopped
• 7 ounces marinated artichoke hearts, undrained
• 12 cup olive (oil cured or pitted ripe olives)
• 1 teaspoon salt
• 18 teaspoon sugar
• 13 cup grated parmesan cheese

1. Add the pasta to 3 quarts boiling water; add salt to taste.
2. Wait for the water to reboil and stir frequently for 9-11 minutes until the pasta is al dente.
3. Remove from heat and drain.
4. In a large skiller heat olive oil, add the garlic and cook stirring every 30 seconds, add tomatoes and simmer for 5 minutes.
5. Stir in artichokes, olives, salt and sugar.
6. Cook stirring 2 minutes to blend the favors.
7. Toss half of the tomato mixture with pasta; spoon remaining tomato mixture over top.
8. Sprinkle with cheese.

rotini pasta, olive oil, garlic, tomatoes, olive, salt, sugar, parmesan cheese

Taken from www.food.com/recipe/artichoke-and-olive-pasta-289988 (may not work)