• 8 oz. mostaccioli
• 1/4 C. oil-packed sun-dried tomatoes
• 1 Tbsp. oil from tomatoes
• 1 jar (6 1/2 oz.) marinated artichocke hearts, coarsely chopped

Cook pasta according to package directions; drain. Meanwhile, chop tomatoes and place in a large serving bowl. Add the oil (if you don't have enough oil from the tomatoes, add olive oil to make up the difference). Add artichokes and pasta and toss to coat.

Yield: 6 side-dish servings