1 lb. conchiglie pasta
12 oz. can artichoke hearts, drained
2 cloves garlic, finely chopped
1 tsp olive oil
1 Tbsp butter
1 tsp freshly cracked black pepper
splash white wine
1/2 cup cream
1/2 cup parmesan cheese
1/2 cup sliced black olives
1 cup chopped fresh basil

1. Bring a large pot of water to a boil and lightly salt. Cook pasta for about ten minutes, or, if using a different variety, to package instructions.

2. Meanwhile, in a large skillet, heat butter and oil over medium heat until butter is melted. Add garlic and stir. After a few moments, add artichokes and pepper. Cook for about ten minutes, stirring frequently, then stir in a splash of white wine. Cook for a further minute or so, then remove from heat.

3. Add cream, parmesan, olives, and basil (leaving some aside for garnish) and stir thoroughly. Return to low heat and allow to heat through. Meanwhile, drain pasta.

4. In the original boiling pot, stir artichoke and sauce mixture into pasta. Make sure all the ingredients are evenly distributed, and serve immediately, garnished with more chopped basil.

This dish is super quick, easy, and deceptively tasty—perfect for a weeknight! Try it!