Sun-dried Tomato and Artichoke Pasta

1. Cook Pasta

Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion. Add about two teaspoons of salt per quart of water. Toss in the pasta and cook for about 30 seconds to 1 minute less than the package suggests for al dente. Reserve a cup of pasta water before draining.

2. Sweat Aromatics

In a large pan over medium heat, add the olive oil and the garlic and chili to the pan, continuing to sauté until the garlic softens and becomes fragrant.

3. Cook Veg

Add the sundried tomatoes and artichokes until they become fragrant and soften a bit.

4. Sauce Pasta

Transfer the cooked pasta directly into the skillet, along with a 1/4 cup of pasta water. Toss and stir the pasta in the sauce as it reduces to help form an emulsion. The sauce should be thick enough to leave slight streaks in the bottom of the pan while you stir. Be careful not to reduce it too far as you'll break the emulsion. The cheese you’re going to add will thicken the sauce slightly, so keep it a touch loose at this point.

5. Finishing Ingredients

Remove from the heat and add the basil and parmesan, stirring to combine, until the cheese has fully melted into the sauce. Adjust with pasta water if the sauce has gotten too thick. Taste for seasoning and adjust with salt if needed. Plate and serve.