Pasta With Fresh Tomatoes & Artichoke Hearts

serves 4
2 Tbsp olive oil
2 garlic cloves, thinly sliced
1/2 tsp crushed red pepper
2 cans artichoke hearts, quartered
2 cups cherry tomatoes, halved
1 lb penne pasta
1 Tbsp fresh basil, chopped
Grated Parmesan cheese for serving

Bring a large pot of salted water to a boil. Stir the pasta into the boiling water. Cover the pot and return to boiling, stirring occasionally until pasta is tender but firm. This usually takes about 12 minutes.

In a large skillet, heat olive oil, crushed red pepper and garlic over medium heat. Cook until garlic becomes fragrant. Add
 artichoke hearts. Continue to cook, stirring occasionally about 5 minutes. Add 1/4 cup of pasta water and tomatoes; cook 2 minutes. Remove from heat until pasta is ready.

When ready drain pasta and add to skillet with vegetables.
 Return skillet to low heat and basil; toss to coat. Season with salt and a splash of olive oil.

Sprinkle with Parmesan cheese and serve immediately.