This is an excellent recipe, in that it consists mostly of stuff that's in the fridge all the time, plus whatever fresh vegetables you have on hand to add. If your crisper is totally bare, you can make it with just the basics of artichokes, olives, canned tomato and vinegar. These quantities are enough to serve 2 well or 3-4 as a small entree.

Saute the fresh vegetables and the garlic in a wok until softened. Add the tomatoes and tomato paste, and turn the heat up so it's at a high simmer to reduce the liquid. Put the water on to boil now and keep simmering the sauce while it comes to the boil and the pasta cooks. A couple of minutes before the pasta comes off, add the artichoke hearts and olives to the sauce. Drain the pasta. Take the sauce off the heat and add a generous splash of red wine vinegar and stir through. Mix through the pasta and serve at once.

Believe me that if you want to truly understand what a yummy recipe this is you need a really good vinegar. Sure I used the supermarket stuff for years but then I tried Forum brand from my local deli and baby I'm not going back. Forum vinegars are to the supermarket type as genuine roquefort is to Kraft processed. Sure it costs $23 for 250 ml but it is so worth it. It's also the brand of red and white wine vinegars that e'cco uses, if that might sway you where I can't.