– Cook rice pasta in boiling water according to package instructions, rinse with cold water. Drain & set aside.

– Pour boiling water over sun-dried tomatoes. Let soak for 15 minutes. Drain, and then chop.

– Put olive oil in sauce pan. Cook fresh garlic, onion & bell pepper until onion is soft.

– Turn to medium heat, put in artichoke hearts, sun-dried tomatoes. Cook for 2 minutes.

– Stir in rice pasta. Put in sweet basil and touch of salt & pepper.

– Dish up & serve.

Pair this recipe with the rich, full-bodied Mt. Boucherie Pinot Gris from Everything Wine.