INGREDIENTS
2 8.5 ounce cans
Artichoke hearts
10
Basil, large leaves
3
Garlic cloves
16 oz
Sugar plum or cherry tomatoes
3 oz
Sun-dried tomatoes
1/2 cup
Balsamic vinegar
1
jar Kalamata olives
16 oz
Pasta
3/4 cup
Olive oil, extra virgin
16 oz
Mozzarella *either balls or cut into squares