Ingredients

The following ingredients have 4 Servings
  • 1 (8 ounce) jar oil-packed sun-dried tomatoes
  • 2 small bell peppers, thinly sliced
  • 2 small shallots, sliced
  • 4 cloves garlic, chopped
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill
  • chili flakes
  • kosher salt and black pepper
  • 1 pound short cut pasta
  • 2 tablespoons red wine vinegar
  • 3 cups baby spinach
  • 1 cup marinated artichokes, quartered
  • 8 ounces burrata cheese, at room temperature
  • fresh basil

Instruction

  • 1. Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Set the tomatoes aside.2. Set the pot over medium-high heat. Add the bell peppers, shallots, garlic, basil, oregano, dill, chili flakes, salt, and pepper. Cook until the peppers deeply soften and the garlic is fragrant, 5 minutes. Add 4 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 7 minutes.3. Stir in the vinegar, spinach, artichokes, and sun-dried tomatoes. Break the burrata over the pasta. Remove from the heat and let sit 2-3 minutes, then gently stir until the cheese is melty. 4. Serve immediately topped with lots of fresh basil. Enjoy!