Fusilli with Artichokes, Capers and Sun-Dried Tomatoes

• 1 lb. fusilli pasta
• 3 Tbs. olive oil
• 3 small red onions, thinly sliced
• Salt and pepper to taste
• 1 15-oz. can artichokes, rinsed well, drained and sliced
• 6 cloves garlic, minced
• 1 Tbs. lemon juice
• 3/4 cup white wine
• 12 sun-dried tomatoes, rehydrated and sliced
• 3 Tbs. rinsed capers
• 2 Tbs. chopped fresh thyme
• 6 Tbs. chopped fresh basil

1. Cook pasta according to package directions.
2. Meanwhile, heat 2 Tbs.
3. oil in large skillet over medium-high heat.
4. Add onion, salt and pepper; saute 2 minutes.
5. Add artichokes, garlic and lemon juice; cook 5 minutes more.
6. Add wine; cook until pan is almost dry, 5 to 7 minutes.
7. Scoop out 1/4 cup pasta water; add to skillet along with sun-dried tomatoes, capers, remaining 1 Tbs.
8. oil, thyme and basil.
9. Cook until tomatoes are warmed through, about 3 minutes.
10. Drain pasta, add to skillet and toss.
11. Serve.

fusilli pasta, olive oil, red onions, salt, artichokes, garlic, lemon juice, white wine, tomatoes, capers, thyme, fresh basil

Taken from www.vegetariantimes.com/recipe/fusilli-with-artichokes-capers-and-sun-dried-tomatoes/ (may not work)