Pasta With Marinated Artichoke Sauce

Serves 4. How about this for an easy mid-week dinner.  And the options are endless, add some rotisserie chicken, or lightly steamed vegetables (broccolini, peas, cauliflower).  Done in a jiffy and so tasty.  This is straight from Food52, one of my go-to sites for the most delicious recipes.

Set a sieve over a bowl and pour in the whole jar of artichoke hearts in reserving the marinade for the next step. Add all of the artichokes to a food processor, along with 1/4 cup of their marinade. Purée until smooth, adding more marinade to achieve the thick sauce consistency. Season with salt to taste. Transfer to a bowl.

Set a pot of water over high heat boil. When the water is boiling, generously season it with salt. Add the pasta and cook according to the package instructions, until al dente.

Use a slotted spoon to transfer the hot pasta to the artichoke purée. The starchy water the pasta is cooked in is perfect for this dish and adds to the consistency of the sauce. If the sauce is too thick, add a little more of the pasta water. Sprinkle with Parmesan and pepper flakes and toss.

Top with lightly crumbled morsels, more red pepper flakes, and more Parmesan, if you’d like.

Presto!  Dinner is served.

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