Artichokes in a Garlic and Olive Oil Sauce

It was one of those days where we had no idea what to make and were sort of limited on ingredients. I did a search for what ingredients we did have and this is what I found. We used thin spaghetti noodles instead, and Jim felt it necessary to use the entire box instead of half a box like I had planned. So there was A LOT of pasta. We also left out the butter, used parsley instead of basil, used marinated artichoke hearts and added red pepper to the mix.

1/2 pound uncooked pasta of your choice
4 tbsp. extra virgin olive oil
1 (8 ounce) can artichoke hearts, drained and quartered

1/2 red bell pepper, cut into bite-size pieces

2 cloves garlic
1/4-1/2 cup chopped fresh parsley

Bring a pot of lightly salted water to a boil. Add pasta, cook according to package instructions, until al dente, and drain. Heat the olive oil in a skillet over medium heat. Mix in the red pepper and artichoke hearts and cook until red pepper is tender. Add in the garlic and parsley and cook for another 1-2 minutes. Toss with the cooked pasta to serve.