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Apollo's Pasta

DIRECTIONS

Place the rotini in 2-1/2 quarts of already-boiling unsalted water and cook until tender, 9 to 11 minutes.
Meanwhile, drain the artichokes and place in a 3-quart or larger bowl. Using 2 sharp knives or a chopping utensil, cut the artichokes in the bowl into bite-size pieces. If using the anchovies, press them between several paper towels to remove most of the oil, then mince finely and add them to the bowl.
Coarsely chop the unpeeled tomato and add it to the bowl. Chop the parsley (if using) and add. Drain the olives and add, along with the cheese, oil, vinegar, and Italian seasoning. Stir well to mix and set aside.