Provençal Linguine with Sun-Dried Tomatoes and Artichokes

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the linguine.

2. 2

   While the pasta cooks, slice the sun-dried tomatoes into thin strips and halve or quarter the artichoke hearts if needed. Slice the green olives.

3. 3

   In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

4. 4

   Add the sun-dried tomatoes, artichoke hearts, and green olives to the skillet. Sprinkle in the herbes de Provence and stir well. Cook for 2-3 minutes, allowing the flavors to meld.

5. 5

   Add the drained linguine to the skillet and toss everything together. If the mixture seems dry, add a splash of the reserved pasta water until the desired consistency is reached.

6. 6

   Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with extra herbes de Provence or a drizzle of olive oil if desired.