Here’s a summer pasta dish that’s perfect for using all those ripe, juicy tomatoes.

Serves: 4 to 6

• 8 ounces rotelle or rotini (spiral) pasta
• 2 tablespoons extra-virgin olive oil
• 2 to 3 cloves garlic, minced
• 1 medium red bell pepper, cut into strips
• 1 pound very ripe tomatoes, diced
• 1/2 cup firmly packed chopped fresh basil leaves, or more or less to taste
• 12 ounces marinated artichoke hearts (jarred or purchased by weight)
• 1 to 2 tablespoons red wine vinegar, to taste
• 12 to 16 basil leaves, sliced, or more, to taste
• 1 tablespoon fresh oregano leaves, or 1 teaspoon dried
• Salt and freshly ground pepper to taste

Cook the pasta until al dente, then drain and transfer to a serving dish.

Meanwhile, heat the olive oil in a large skillet. Add the garlic and red pepper and sauté until the pepper has softened.

Add the tomatoes and sauté just until they have lost their raw quality; don’t let them soften too much. Add the remaining ingredients and cook until just heated through.

Combine the pasta with the vegetable mixture in the casserole dish and toss together. This dish is best served warm or even at room temperature rather than hot.

• Explore lots more summer tomato recipes. ^[1]
• Here are lots more lighter seasonal vegan pasta recipes. ^[2]