i make a version of this by using a whole box of farfalle, two small jars of marinated artichoke hearts, black olives, white wine, fresh basil, 2 or 3 garlic cloves, half a sweet onion, lemon pepper, juice from 2 lemons and parmigano regiano cheese. saute the onion and garlic in olive oil then stir in the rest. add the fresh basil and cheese after you have mixed the sauce with the pasta. yum.

Reviewed On: Oct. 11, 2009