Step 1: Cook the pasta

Start by bringing a large pot of salted water to a boil. Once it’s boiling, add your rotini and cook until al dente, which usually takes around 6-8 minutes. You want the pasta firm enough to hold its shape but soft enough to bite into (no mushy pasta here, please!). Drain the pasta and set it aside in the same pot.

Step 2: Sauté the onions and garlic

While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, toss in your diced onions and minced garlic. Cook them for about 3-4 minutes, stirring frequently, until they’re fragrant and just starting to soften. Be careful not to let the garlic burn—it can turn bitter fast.

Step 3: Add the tomatoes

Next, add your halved cherry tomatoes to the skillet. Season with Italian seasoning, salt, and pepper. Let them cook for about 1-2 minutes until they’ve softened just a bit but haven’t lost all their shape. This will give you that burst of fresh, sweet flavor in every bite.

Step 4: Combine everything

Now, add your cooked pasta to the skillet, followed by the artichokes and olives. Toss everything together until the pasta is well-coated with the sauce and the veggies are evenly distributed. This is where you’ll get that gorgeous mix of flavors that makes this dish so irresistible.

Step 5: Bake to perfection

Transfer the pasta mixture to your casserole dish and top it with bocconcini (or your mozzarella substitute). Pop it into the preheated oven and bake for 20-25 minutes, or until the cheese is melted and golden. Let it cool for about 10-15 minutes before serving so everything sets up nicely.