ORECCHIETTE WITH ARTICHOKES

Orecchiette with Artichokes image

Everything cooks together in one pot - prepare to be amazed.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 570 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 1 milligrams, Sodium 410 milligrams, Carbohydrate 86 grams, Fiber 11 grams, Protein 20 grams