Artichoke, Roasted Red Pepper, and Sun-Dried Tomato Sauce with DLM Barilotti Pasta

Adapted from 365 Ways to Cook Pasta

(1) 500g pkg DLM Barilotti Pasta
(1) 10-oz jar DLM Marinated Artichokes, well drained and chopped
(1) 7-oz jar roasted red peppers, well drained and chopped
1/4 cup Italian flat-leaf parsley, chopped
2 Tbsp DLM Sun-Dried Tomatoes in Oil, well drained and minced
1 Tbsp brine-cured black olives, pitted and slivered
1/2 cup Vera Jane's Extra-Virgin Olive Oil
1 Tbsp Aunt Vera's Italian Red Wine Vinegar
1 garlic clove, crushed
1/8 tsp freshly ground black pepper

Cook pasta according to package directions on the front label. While pasta is cooking, combine all remaining ingredients in a small bowl. Stir well to blend. Drain pasta and toss with sauce. Serve at once. Yields 2 cups.

Allergy Warning: Contains Wheat

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