1 can (14 oz.) artichoke hearts, drained and sliced
1 jar Bertolli® Vodka Sauce made with Fresh Cream
1 can (2-1/4 oz.) sliced pitted ripe olives, drained
1/4 cup grated Parmesan cheese
1 lb. bow tie pasta, cooked and drained
Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook garlic, stirring frequently, 30 seconds. Add artichokes and cook, stirring occasionally, 2 minutes. Stir in Sauce and olives. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in cheese, then toss with hot bow ties. Serve, if desired, with additional grated Parmesan cheese.