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Ingredients:

1 lb. Orrechiete (ear shaped pasta) cooked "al dente"
1 1/2 tsp. Olive oil
2/3 tsp. Chef Larry Roasted Garlic, minced or crushed (recipe follows)
1 tsp. Shallot, minced
1 1/2 cups Artichoke hearts, quartered
1/4 cup Kalamata olives, sliced
2 each Scallions, minced
1/4 cup Tomatoes, crushed
1/4 tsp. Oregano leaves
1 tsp. Fresh chopped parsley
2 oz. White white
1/4 cup Chicken or vegetable stock
Salt and pepper to tast
to garnish Shaved Parmesan Reggiano

Method:
Heat olive oil in a saute pan. Add roasted garlic and shallot, saute briefly. Add Kalamata olives, scallion, tomato and artichokes. Saute until heated through. Add white wine and chicken or vegetable stock, bring to a simmer. Add oregano and parsley, season with salt and pepper. Heat cooked Orrechiete pasta in salted, simmering water. Drain well and add pasta to vegetables. Toss gently and season with salt, pepper. Portion onto serving plates. Top with shaved Parmesan Reggiano cheese.

Roasted Garlic Ingredients

1 garlic bulb
2 tsp. olive oil
Salt
Fresh ground black pepper

Method:
Preheat oven to 325 degrees farenheight. Prepare roasted garlic by slicing off tapered end of the garlic bulb. Season open end of garlic bulb with olive oil, salt and pepper. Wrap seasoned garlic bulb in aluminum foil. Roast garlic in oven at 325 degrees farenheight for one hour. Remove and cool. Remove roasted garlic from skin and reserve.