Sun-Dried Tomato & Artichoke Pasta

This Sun-Dried Tomato & Artichoke Pasta aka my Vegan Pantry Pasta is an easy dinner recipe to whip up in 30 minutes or less! With sun-dried tomatoes, marinated artichoke hearts, capers, olives, garlic, & shallots- it's truly a flavorful pasta made with pantry staples.

While you can serve this pantry pasta as is, I like to serve it with fresh parsley, vegan parmesan, or toasted pine nuts on top!

Ingredients:

8 ounces dried bucatini pasta cooked according to package instructions

½ cup pasta water reserved before straining pasta

2 Tablespoons sun-dried tomato oil or olive oil

12 ounces canned artichoke hearts strained and diced, about 1 ½ cups

1 medium shallot diced

2.5 ounces sun-dried tomatoes in oil diced

¼ cup pitted green olives sliced

1 Tablespoon capers

5 cloves garlic minced

½ teaspoon chili flakes

salt & pepper to taste add as desired

Optional toppings:

½ cup vegan parmesan

fresh parsley