Tomato, Artichoke and Pancetta Pasta

We eat pasta at least once a week, usually on a night when I’m exhausted and want to order take out. This one comes together in the time it’s take to boil water.

1 jar artichoke hearts, drained and chopped
16 oz cherry tomatoes, chopped
1/4 c kalamata olives, chopped
4 oz diced pancetta
Parmesan cheese
8 oz pasta

Cook pasta according to package.

In a 12 inch skillet cook pancetta over medium heat until crispy. Add remaining ingredients (except cheese) and cook for 5 minutes. Stir in pasta.

Serve topped with cheese.

Serves 4.