Orecchiette with Artichokes

Everything cooks together in one pot - prepare to be amazed.
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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