Serves: 4 / Preparation time: 20 minutes / Total time: 20 minutes

1 tablespoon kosher salt

1 pound short pasta such as campanelle

2 tablespoons olive oil

3 thinly sliced garlic cloves

1 pint grape or cherry tomatoes, rinsed, patted dry

1/2 jar (6 ounces) marinated quartered artichoke hearts with some liquid

8-ounce container fresh mozzarella (cherry size)

1/2 cup shredded basil leaves plus small leaves for garnish

1/2 teaspoon kosher coarse salt

1/4 teaspoon freshly ground pepper

Bring a large pot of water to a boil and season with a generous tablespoon of kosher salt. Add the pasta and cook according to package directions until al dente—just slightly firm to the bite. Drain the pasta, reserving 1 cup of the cooking water.

Meanwhile, in a large skillet, heat the olive oil. Add the garlic and cook 1 minute. Add the tomatoes and saute about 5 minutes or until they just begin to burst. Add the artichokes with some liquid from the jar (about 1/4 cup). Cook another 5 minutes to heat through.

Place the cooked pasta in a large serving bowl. Scrape the tomatoes and artichokes into the pasta and toss. If the mixture seems too dry, add some of the reserved pasta cooking water. Add the fresh mozzarella and basil leaves. Season with salt and freshly ground black pepper.