Penne with Grape Tomatoes, Artichokes and Mozzarella

This comes from my friend Melissa Milam, and it’s a household favorite.

1 package whole grain penne pasta

2 Tbs. Olive Oil

2 Pints Grape Tomatoes (halved)--I just use 1 pint

1 Jar Marinated Artichoke Hearts (rough chop)--I use 2 jars

1 Tbs. Garlic minced

1/2 tsp Salt

1/4 tsp Pepper

8 ounces Mozzarella diced

1/4 cup fresh Basil sliced thin

Cook pasta according to directions and reserve 1/3 cup of the pasta water. Heat Olive oil in large skillet over medium heat.  Add garlic and cook until aromatic (30 seconds). Stir in tomatoes and artichoke hearts and cook for 1 minute.  Add 1/3 cup pasta water to skillet and bring to boil.  Stir in salt and pepper.  Remove from heat and add cooked pasta, basil, mozzarella and toss.  Drizzle with more olive oil.