| 1 box | BARILLA Rotini |
| 4 tablespoons | extra virgin olive oil, divided |
| 1 medium | shallot, sliced |
| 1 can (14 ounces) | artichoke hearts, 5 to 7 count, drained, cut into slices |
| 3/4 cup | dry white wine |
| 1 tablespoon | fresh thyme leaves |
| 3/4 cup | cherry tomatoes, quartered |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
HEAT 2 tablespoons oil in large skillet over medium heat. Add shallot; sauté 1 minute, stirring occasionally. Add artichoke slices; cook until lightly golden, stirring occasionally.
ADD wine and thyme; simmer until most of wine evaporates. ADD tomatoes; sauté 1 minute or until juices are released, stirring occasionally.
COOK Rotini according to package directions; drain and retuned to pot.
ADD hot Rotini, remaining oil, salt and pepper to tomato mixture; toss. Cook for 2 minutes. Transfer to serving platter and serve immediately.