Serves 4 to 6

This is a recipe for a pasta dish that is perfect for those last hot, hot days of autumn.

1/4 tablespoons of olive oil

2 tablespoons of Sweet and Hot Brown Mustard

3 or 4 cloves of Roasting Garlic

1 anchovy fillet, finely minced - (vegetarians omit)

1/4 cup finely chopped fresh basil leaves

2 cups of small cherry tomatoes, cut in half (preferably heirloom)

1 cup of pitted black olives, crushed

1 cup artichoke hearts in oil, drained and quartered

About 1 pound of your favorite pasta *

1/2 cup freshly grated Parmesan cheese

Salt and fresh, coarse ground black pepper to taste

Place the first five ingredients in the bottom of a large mixing bowl and blend well with a wooden spoon.  Add the cherry tomatoes, olives and artichoke hearts and toss to coat all evenly.  Set aside.  Cook the pasta to desired degree of doneness and drain.  Do not rinse.  Add hot to the ingredients in the bowl and sprinkle with the Parmesan.  Toss gently and season to taste with salt and pepper.  Serve immediately. 

* My favorite to use for this recipe is Radiatore.