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1/2 cup panko
2 tablespoons olive oil, divided
2 teaspoons minced garlic, divided
1/2 teaspoon kosher salt, divided
2 cups thinly sliced sweet onions (like Vidalia or Walla Walla--about 1 pound)
1/2 cup dry white wine
1/4 cup vegetable broth
1/4 cup kalamata olives, pitted and quartered
1-14 oz. can small artichoke hearts, drained and quartered
1/4 cup basil leaves, torn
1/4 cup sun-dried tomatoes, thinly sliced
8 ounces uncooked rotini
1/4 teaspoon freshly ground black pepper
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