Ingredients

• Kosher salt
• 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

Browse by ingredient

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Photograph by Antonis Achilleos