One-Pan Brown Rice Ziti with Pancetta, Artichokes, and Kalamata Olives

i prepared a variation on this recipe.  it was delicious!

One-Pan Brown Rice Ziti with Pancetta, Artichokes, and Kalamata Olives

 

12 oz brown rice ziti

 8 oz cherry or grape tomatoes, halved or quartered
1 onion, thinly sliced (about 2 cups)
6 cloves garlic, thinly sliced

6 oz pancetta diced

1 cup artichokes diced
1/2 cup pitted Kalamata olives
1/2- 3/4 teaspoon red-pepper flakes
4 sprigs basil, plus torn leaves for garnish
1/4 cup chopped fresh parsley
1 tbsp butter

2-3 tablespoons extra-virgin olive oil, plus more for serving
kosher salt and freshly ground pepper
4 1/2 cups water
Lots of freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, pancetta, red-pepper flakes, basil, oil, 2 teaspoons kosher salt, pepper, kalamata olives, butter, artichokes, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.