Roasted Red Pepper and Artichoke Cheese Tortelini

I got this one off the interned called kitchen daily.com. It was ok, but I filed it in the round file. It was certainly easy, but a little vinegar tasting.
Ingredients:
1 8 to 9 oz bag dried cheese tortellini
1 12 oz jar roasted red pepper, drained and chopped real fine
2 6oz jars marinated artichoke hearts, drained
½ stick unsalted butter
½ C chopped basil
Directions:
1. Cook tortellini according to package directions.
2. While tortellini boils, sauté red peppers, artichoke hearts and ¼ t each of salt and pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally 4-5 minutes.
3. Put the pasta in a large bowl and pour the sauce over. You can add pasta water, but I did not. Toss well and if you desire, add more salt and pepper.
It was a beautiful looking dish, but only ok to the taste buds.