Orecchiette with Artichokes Hearts and Tomatoes

I tried this recipe because I wanted to enjoy the orecchiette pasta, a typical pasta from my home region in Italy (Puglia). Typically this dish is served with "cime di rape" (broccoli rabe), however this particular dish seems a bit difficult to come by around Utah.  It is also served with a classic tomato sauce, but this time I wanted to try something else.  And the results were delicious.  I hope you enjoy it!

Ingredients (serves 4-6)

1 lb Orecchiette pasta
3 Artichokes, if you use fresh you will need to get the heart, or you can simply buy canned artichokes hearts (they'll do just fine), thinly sliced
3 garlic cloves, finely chopped
1 box cherry tomatoes,halved
Dried Basil, Salt & Pepper
3 TBS Extra Virgin Olive Oil
Grated parmesan or romano cheese

Directions:

1. Bring water to a boil for the pasta
2. In a sauteing pan, heat up the olive oil at low heat.  Add the garlic and let cook for about 2 minutes.  Watch it closely as you don't want to burn the garlic.
3. Add the previously thinly sliced artichoke hearts, and tomatoes, give it a good stir and add basil, salt and pepper to taste.  Cook for about 15 minutes, stirring occasionally.
4. Cook the pasta
5. Once your pasta is cooked, toss with artichoke and tomato mixture. Sprinkle with Parmesan or Romano cheese
6. Serve and enjoy!