Ingredients:
some kind of pasta! I used a quinoa persil ail (quinoa, parsley, garlic) pasta, which I believe I found at Monoprix
capers
a clove of garlic
olives (whatever you like. I love kalamata but they’re harder to find. I did find some at Namo Bio and Ecologia)
sun dried tomatoes
small jar of artichoke hearts
2 tomatoes (or more, depending on how many servings)
optional olive oil
optional additional sauce (I used a non-organic tomato olive sauce)
Instructions:
Mince your garlic clove and begin to cook it in your pan. Then add your sliced tomato, olives, artichokes, and sundried tomatoes, cooking until everything is soft and sauce-like! If you want to add to it, you may supplement with a canned sauce, and stir until it’s well-mixed and warm.
For the pasta, you really should know how to do this. 
Bring some water to a boil and then add the pasta to the saucepan. Check it occasionally and take it off the stove when it’s done. Strain the pasta and get ready to sauce it.
Put the sauce on your pasta and you’re ready to go!
Non-Vegan Friend Verdict:
“As my first vegan meal ever, this was a resounding success. I wouldn’t change a thing.”
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