| 1 box | BARILLA Rotini |
| 1 jar | BARILLA Tomato & Basil Sauce |
| 1 can (14 ounces) | quartered artichoke hearts in water, drained |
| 1 cup | pitted kalamata olives, sliced, reserving 2 tbsp. liquid |
| 1/2 cup | sun-dried tomatoes in oil, sliced, reserving 2 tbsp. oil |
HEAT Tomato & Basil Sauce in large skillet over medium heat for 5 minutes or until bubbly, stirring occasionally.
ADD artichokes, olives with reserved liquid, and sun-dried tomatoes with reserved oil; reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
COOK Rotini according to package directions; drain and return to pot.
ADD sauce mixture to hot Rotini; toss. Transfer to serving platter. Makes 4 to 6 servings
Sprinkle with freshly grated Parmesan cheese.