Pasta Putanesca

9 ounces farfalle or bow tie pasta
4 tablespoons olive oil
2 cloves garlic, chopped
Pitted olives or Kalamata olives
1/4 cup capers
1/4 cup sun dried tomatoes or a can of tomato sauce
1 cup cooked artichoke hearts or bottoms
salt, pepper and oregano to taste
1 tablespoon chopped parsley
4 ounces chicken broth
Fresh basil leaves for garnish

Boil water for pasta. Cook pasta for 8 minutes until al dente while making the sauce.

The sauce for this recipe is to be cooked quickly over a high flame. First, put olive oil in a pan and brown the garlic. After the garlic has browned (don't burn), add olives, capers, artichokes, tomatoes, salt, pepper, oregano, parsley and chicken broth. Stir farfalle while sauce simmers. Once farfalle has cooked, drain, return to the pot and stir in some sauce. Put farfalle on a plate and top with the rest of the sauce. Garnish with fresh basil.  Yield: 2 servings