Mediterranean Pasta with Artichokes

This zesty Mediterranean pasta has become my favorite to-go-to pasta recipe. Marinated artichokes, kalamata olives, and grape tomatoes are cooked to perfection with vegetable broth. The pasta is served sprinkled with finely grated Parmesan cheese, crushed pepper flakes, and fresh basil.

• 12 oz angel hair spaghetti
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 3 garlic cloves, minced
• 1 pint grape tomatoes, halved
• 1 12-oz jar marinated artichoke hearts, drained (If you have two jars- even better!)
• red pepper flakes to taste
• 1 tsp dried oregano
• 1 1/3 cup vegetable broth
• 1/2 cup sliced pitted kalamata olives
• 1/2 cup finely grated Parmesan cheese (plus more for serving!)
• fresh basil for garnish 

1. Cook angel hair according to package instructions. Drain and return pasta to pot.

2. In a large skillet on high heat saute onion, bell pepper, and garlic cloves for 5 minutes or until the onions are translucent and bell peppers are tender. Add grape tomatoes and saute for 2-3 more minutes. Add artichoke hearts, red pepper flakes, and oregano. Cook for 3 more minutes. Pour in the vegetable broth and heat through. Finally add kalamata olives. Season with salt if needed. Remove from the heat.

3. Stir in the cooked angel hair spaghetti into the sauce to make sure it is well coated. Mix in the Parmesan cheese. Serve sprinkled with fresh basil and additional cheese.