Kitchen Sink Capellini

1/2 c. sun-dried tomatoes
1 lb. capellini
2 T. olive oil, divided
2 garlic cloves, finely minced
1 28-oz. can diced tomatoes, drained
1 8-oz. can chickpeas, drained and rinsed
1 6-oz. jar marinated artichoke hearts, drained and chopped
1 4-oz. can sliced black olives or kalamata olives
1 T. capers, drained (optional)
1 t. dried basil or 1 T. fresh basil
Salt and freshly ground black pepper
1/4 c. roasted pine nuts (optional)

Place the sun-dried tomatoes in a small heat-proof bowl. Add boiling water to cover and let sit for 10 minutes to soften. Drain and cut into 1/4" strips. Set aside.

Cook the pasta in a large pot of boiling salted water until just tender, about 4 minutes.

Drain the pasta in a colander. Drizzle with 1 T. of the olive oil, toss to coat, and set aside.

In the same pot, heat the remaining oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in both kinds of tomatoes, chickpeas, artichoke hearts, olives, capers (if using), basil, and then salt and pepper to taste. Cook over medium heat until hot, about 5 minutes.

Add the reserved pasta and toss gently to combine and heat through. Sprinkle with the pine nuts, if using, and serve immediately.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 129.