For some reason my local grocery store was out of orecchiette, so I had to use a different pasta. This turned out okay, but I wish there were more artichokes! I felt like there was too much pasta and not enough everything else. It tasted good, but I felt like the balance was off.
Orecchiette with Artichokes
(Food Network Magazine, Dec. 2015)
time needed: 30 min.
12 ounces orecchiette pasta
1/4 cup extra-virgin olive oil, plus more for drizzling
1 10 -ounce package frozen artichoke hearts, thawed
3 cloves garlic, thinly sliced
1 15 -ounce can white beans, drained, rinsed and patted dry
1 15 -ounce can cherry tomatoes
1/4 teaspoon red pepper flakes
3/4 cup roughly chopped fresh parsley
1/4 cup grated parmesan cheese, plus more for topping
Freshly ground pepper
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and season with salt. Cook, turning halfway through, until browned, about 5 minutes. Transfer to a plate.
Add the remaining 2 tablespoons olive oil, the garlic and beans to the skillet. Cook, stirring occasionally, until the garlic is golden, about 2 minutes. Stir in the cherry tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until slightly thickened, about 3 minutes.
Add the pasta and the reserved cooking water to the skillet. Cook, stirring, until the pasta is coated, about 1 minute. Stir in the parsley, parmesan and artichokes; season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.