1 jar artichoke hearts, drained and chopped
16 oz cherry tomatoes, chopped
1/4 c kalamata olives, chopped
4 oz diced pancetta
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.