shells with artichokes, tomatoes + olives

I love a light olive oil pasta like these shells with artichokes, tomatoes and olives. I had all of these things on hand and tossed them together with some fresh herbs from my RIP garden herb pots and it was delightful. I also added a Quorn Naked Chick'n Cutlet to mine for added protein.  

Serve pasta immediately or let sit at room temperature for a pasta salad for a party. But if you refrigerate, be aware that the shells will soak up the olive oil and could dry out. I think it's best to serve without refrigerating. 

You'll Need:
Medium Shells/Conchiglie- 8 oz. 

Conchiglie means "shells"

Can of Artichokes (or fresh cooked), chopped 

Cherry Tomatoes- 1 cup, sliced

Olives- 1 cup whole & pitted & rinsed
Garlic- 4 cloves, minced
Olive Oil- 4 tbsp. or as needed to coat
Parmesan Cheese- optional, 1/2 cup?
Fresh herbs- basil & oregano- to taste (about 1/4 cup?)
Salt & Pepper- to taste

Bring salted water to boil and cook pasta according to directions. Drain. Pour olive oil over pasta to coat and season with some salt. 

For speed:
Spoon jarred garlic, artichokes, tomatoes and olives into pasta. Season with herbs, salt and pepper and add cheese. 

For more flavor:
Sauté a chopped onion 4 minutes. Add fresh minced garlic & cook 3-4 more minutes. Add tomatoes and artichokes into pan to warm. Can alternatively roast all. Add to pasta along with olives. Season with herbs, salt and pepper and add cheese.