Ingredients:

• 1 Lb Rienzi Elicoidale Pasta
• 1 28oz can of Rienzi Peeled Tomatoes
• 1 14oz can Rienzi Artichoke Hearts
• ½ Cup sliced green olives
• ¼  Cup - White wine
• 1 Tbs Small Capers
• 4 Cloves garlic
• Rienzi Extra Virgin 
• Rienzi Pecorino cheese
• Fresh parsley
• Fresh black pepper

Directions:

• Drain the artichokes and slice them in 8 parts.
• In a large pan add some olive oil and saute` the garlic. Once the garlic turns golden add the artichokes. Saute for 2 mins and add the olives and capers.
• Add the white wine and let it evaporate.
• Chop the peeled tomatoes and add them to the pan. Continue to cook for an additional 10 mins. at high flame.
• Separately cook the pasta and remove it when it is very "Al Dente".
• Add to the pan the pasta and toss for 2-3 mins. Add the fresh parsley.
• Serve with a generous sprinkle of Pecorino cheese and fresh black pepper.