Rotini with Artichoke Hearts & Cherry Tomatoes

Instructions

1. 1
   BRING a large pot of water to a boil.
2. 2
   HEAT 2 tablespoons olive oil in large skillet over medium heat. Add shallot; sauté 1 minute, stirring occasionally. Add artichoke slices; cook until lightly golden, stirring occasionally.
3. 3
   ADD wine and thyme; simmer until most of wine evaporates.
4. 4
   ADD tomatoes; sauté 1 minute or until juices are released, stirring occasionally.
5. 5
   COOK pasta according to package directions; drain and return to pot.
6. 6
   ADD hot pasta, remaining olive oil, salt and pepper to tomato mixture; toss. Cook for 2 minutes. Transfer to serving platter and serve immediately.