Cook penne according to package directions. Drain and return to pot.
Heat olive oil in a large skillet, over medium heat. Add garlic, stirring frequently, for one minute.
Stir in the walnuts, artichokes, olives, sun-dried tomatoes, salt, and black pepper.
Add the broth and reduce heat to a simmer for 3-5 minutes.
Pour over the pasta and toss to coat.
Adjust seasoning and serve warm.