Bring a pot of water to a boil and cook the pasta according to package instructions. Drain, rinse and set aside. Lightly drizzle with some olive oil to prevent from sticking if you’d like.
In a large skillet, warm the olive oil over medium high heat. Add the whole cherry tomatoes and cook until they begin to burst, about 5 to 6 minutes. Add the garlic and stir until fragrant, about 30 seconds.
To the pan, add the beans, olives, capers, artichokes and chopped parsley and toss together for just a few minutes. Add the cooked pasta directly into the pan, and toss together. Taste and if you need to add salt, season with salt and pepper and crushed hot pepper flakes if you want some heat. Enjoy!