Orecchiette pasta with artichokes

Ingredients:

• 340 gr. orecchiette pasta
• 1/4 cup extra-virgin olive oil + extra for drizzling
• 1 package (380g) frozen artichoke hearts, thawed
• 3 cloves garlic, thinly sliced
• 1 can (425g) canned white beans, rinsed and drained
• 1 can (425 g) of canned cherry tomatoes
• 1/4 tsp red pepper flakes
• 3/4 cup coarsely chopped fresh parsley
• 1/4 cup grated Parmesan cheese, plus extra for sprinkling

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 3/4 cup of the water and discard the rest.
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 once, until golden brown, about 5 minutes. Transfer to a plate.
3. Add the remaining 2 tablespoons olive oil, garlic, and beans to the skillet. Cook, stirring occasionally, until the garlic is golden, about 2 minutes. Add the cherry tomatoes, red pepper flakes, and 1/2 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
4. Add the pasta and cooking water to the pan. Cook, stirring, until the pasta is coated with the sauce, about 1 minute. Add the parsley, Parmesan, and artichoke hearts, and season with salt and pepper to taste. Drizzle each serving with olive oil and sprinkle with Parmesan.