Tomato Pasta Salad

4+ TBL of olive oil
3 TBL chopped fresh basil
1/4 tsp chopped fresh rosemary, and mint
1 tsp chopped fresh oregano
10 pieces of sundried tomatoes
water
1 large head of broccoli
1 can of quartered artichokes
1 tub of mushrooms
3 TBL of white balsamic vinegar
16 oz can of crushed tomatoes, blended
salt and pepper
Parmesan cheese(optional)
Kalamata olives(optional)
min. 2 cups pasta

1. Wash, dry, chop all of the herbs and set them aside.
2. Soak the sundried tomatoes in hot water, almost boiling
3. Boil water for pasta: any kind of pasta except for lasagna noodles would suffice. Add a dash of salt to water. Once water is boiling place all pasta in the pot and set to boil for ca. 7 minutes.
4. Wash and chop crown of broccoli only into small, bite-size pieces.
5. Steam this with a dash of salt.
6. Coarsely chop mushrooms, sundried tomatoes.
7. In a large pan, pour the oil(add more if needed) and fry the herbs on medium heat. Add salt and crushed red pepper.
8. Next, add mushrooms, let them cook in oil, then add the sundried tomatoes. Add one which hasn't been soaking, if you wish.
9. Next, add broccoli, and then the artichokes. Continue to saute the herbs and vegetables. Add oil and water as needed.
10. Finally add the crushed tomatoes, and set the heat on med. high heat. Cook sauce for only 5-6 minutes. It needs to be a little runny.
11. Drain pasta and mix pasta with sauce. Top with Kalamata olives and/or Parmesan cheese.
12. Enjoy!