Roasted Tomato and Artichoke Pasta

This pasta is a great meal if you're looking for something with only a couple of ingredients. Although it is relatively simple to make, I will warn you that you will need to allot about an hour from start to finish, only because roasting the tomatoes takes ~45-50 minutes. Other than that, it's a breeze!

The Ingredients:
(adapted from The Zoe Blog)

1 8 oz. package of pasta. I used Fussilini pasta, but really, any kind will work. (I wouldn't recommend spaghetti or angel hair pasta, only because this is more of a "pick up with your fork" rather than a "spin around your fork" type dish)
Sun-dried tomatoes
12 oz. package of cherry tomatoes
1 can artichoke hearts
A spoonful of brown sugar
olive oil
salt & pepper

How to prepare:

1. Heat the oven to 350 degrees. Slice cherry tomatoes lengthwise and toss with olive oil, a pinch of salt, and a heaping spoonful of brown sugar. Arrange the tomatoes cut-side up on a cookie sheet and bake for 45-50 minutes until shriveled. (Note: try not to get a lot of the olive oil/brown sugar juice on the cookie sheet as it does burn a little/turn into a syrup consistency, which will ruin your tomatoes. I learned this the hard way and didn't end up with as many of these tomatoes in the pasta as I would have liked. They are definitely delicious, so if you want to err on the side of caution, use more cherry tomatoes)



2. Prepare pasta according to directions on box/bag.

3. While pasta is boiling, drain the can of artichoke hearts and chop into bite sized pieces. Place them on a cookie sheet and drizzle with olive oil, salt, and pepper. Place them in the oven (right beside the tomatoes!) for about 10 minutes, or until they brown slightly.



4. Julienne the sun-dried tomatoes if they aren't already prepared that way.

5. Toss the pasta with the oven roasted tomatoes, artichokes, and sun-dried tomatoes.



Enjoy!