Linguine with Artichokes, Tomatoes, and Parsley

Name: Linguine with Artichokes, Tomatoes, and Parsley
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Coarse salt and ground pepper; 12 ounces linguine; 2 tablespoons butter; 1/2 cup finely grated Parmesan; 1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered; 1 cup grape or cherry tomatoes, halved; 1 cup fresh parsley

This Italian dish comes together with mostly pantry staples.

Source: Everyday Food, May 2008

25 mins 10 mins 4

Total Time Prep Servings

Ingredients

Coarse salt and ground pepper
12 ounces linguine
2 tablespoons butter
1/2 cup finely grated Parmesan
1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
1 cup grape or cherry tomatoes, halved
1 cup fresh parsley

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, 1/4 cup Parmesan, and 1/4 cup pasta water; toss to combine.
2. Add artichokes, tomatoes, parsley, and, if necessary, enough remaining pasta water to create a thin sauce that coats pasta; season with salt and pepper. Top with remaining 1/4 cup Parmesan, and serve immediately.