Pasta with Artichokes

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