Rigatoni with Tomatoes and Artichokes

Yield: 4 servings

Ingredients

• 3 cups uncooked rigatoni
• 3 tomatoes, chopped
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 3 tablespoons olive oil
• 2 teaspoons dried basil or 3 tablespoons fresh basil
• 1 tablespoon lemon juice
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook rigatoni according to package directions. Rinse and drain.
2. In a large serving bowl, combine remaining ingredients except Parmesan cheese. Toss with cooked rigatoni.
3. Sprinkle Parmesan cheese over the top to serve.