Orecchiette with Artichokes *

 Kosher salt and Freshly ground black pepper

12 oz orecchiette (small shell pasta would also work)

1/4 cup EVOO

2 (14 oz each) cans artichoke hearts, drained

3 cloves garlic, minced

1 (15 oz) can white beans, drained and rinsed, and patted dry

15 oz cherry tomatoes

1/4 tsp red pepper flakes

3/4 cup chopped fresh parsley

1/4 cup grated parmesan cheese

Bring a large pot of salted water to a boil.  Add pasta and cook as label directs.  Remove and reserve 3/4 cup cooking water just prior to draining pasta.  Drain pasta. Heat 2 Tbsp EVOO in large skillet over medium heat.  Add artichokes and season with a pinch of salt.  Cook, turning once, for a total of about 5 minutes.  Transfer to a plate.  Add remaining 2 Tbsp EVOO, garlic and beans to skillet.  Cook, stirring occasionally, until the garlic is golden, about 2 minutes.  Stir in the cherry tomatoes, red pepper flakes and 1/2 tsp salt.  Bring to a simmer; cook, stirring occasionally until slightly thickened, about 3 minutes.  Add pasta and reserved pasta water to skillet.  Cook, stirring until the pasta is coated, about 1 minute.  Stir in parsley, parmesan and artichokes; season with salt pepper.  

Serves 4