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
Preparation
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.
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.
