In a large pot, cook pasta to al dente, drain and set aside.
In a large saute pan over medium-high heat, add the olive oil. Once heated, add the onion, garlic, cilantro, and parsley and saute until the onions becomes translucent. Stir in pineapple and cook until it begins to soften.
Stir artichokes into saute pan, season with salt and pepper, to taste, and add vinegar. Remove saute pan from the heat, add cooked pasta to saute pan. Pour the extra-virgin olive oil and toss to coat.
Transfer pasta to a large serving bowl and garnish with cilantro. Serve family style.
Copyright 2007, Robert Irvine, All Rights Reserved