Rigatoni with Tomatoes & Artichokes
3 cups uncooked rigatoni
3 tomatoes, chopped
1 14-oz. 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 sugar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Cook rigatoni according to package directions. Rinse and drain. In large serving bowl, combine remaining ingredients except parmesan cheese. Toss with cooked rigatoni. Sprinkle Parmesan cheese over the top to serve. Serves 4.
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