Oh pasta, I would it eat every day if my family would too but they won’t.
12 ounces pasta
1/4 cup olive oil
1 (10 oz) package frozen artichoke hearts, thawed or 10 oz bottled artichoke hearts, drained
3 cloves garlic, minced or pressed
1 (15 oz) can white beans, drained and rinsed
1 (15 oz) can cherry tomatoes or 1 – 2 (15 oz each) cans diced tomatoes with liquid
Parmesan cheese for topping
1 Cook pasta according to package directions. Reserve 1/2 – 1 cup cooking water before draining.
2 Heat 2 tablespoons olive oil in large skillet over medium high heat. Add artichokes and season with salt. Cook, turning, until browned, about 5 minutes. Remove to plate.
3 Add remaining 2 tablespoons olive oil, garlic, and beans to skillet. Cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in tomatoes and 1/2 teaspoon salt. Bring to a simmer, cook, stirring occasionally, until slightly thickened, about 3 minutes.
4 Add pasta and reserved cooking water to skillet. Cook, stirring, until pasta is coated, about 1 minute. Stir in artichokes and season with salt and pepper. Drizzle each serving with olive oil and sprinkle with Parmesan.
recipe from Food Network