Marinated Artichoke Hearts & Sundried Tomatoes Sauce

Recipe courtesy of: Stephen Faccidomo
Photo credits: ​Noële Faccidomo
 Ingredients:
  • 6 tablespoons MOV Extra Virgin Olive Oil
  • 1/4 cup sliced garlic cloves
  • 2- 6-ounce jars marinated artichoke hearts, drained and sliced thin
  • 2/3 cup sundried tomatoes packed in olive oil, drained and slices in 1/2 inch strips
  • Hot water from pasta pot*
  • 1/2 teaspoon NHHS Sea Salt
  • 1/2 teaspoon NHHS Ground Black Pepper
  • 1/2 teaspoon NHHS Crushed Red Pepper Flakes
  • 1 teaspoon grated lemon zest
  • 1 lb. ziti or other tubular pasta
  • 1/2 cup grated Pecorino Romano Cheese
  • 2 tablespoons fresh chopped parsley
Directions: 

Bring a large pot of salted water to boil. Start cooking the pasta five minutes before you begin the sauce.
 
In large skillet pour 4 tablespoons of the MOV EVOO.  Toast the Crushed Red Pepper Flakes for 1/2 minute; stir in garlic and cook for 1 minute.
 
Add the slices artichoke and sun-dried tomatoes, salt, pepper and lemon zest and stir well. Cook for 4 minutes, tossing the vegetables, as cooking.
 
Ladle in 2 cups of hot water from the pasta-cooking pot.  Stir until liquid is reduced by half.
 
Keep the sauce simmering until pasta is al dente. Add the al dente pasta to the skillet to finish cooking.
 
Add the chopped parsley during the initial tossing.
 
Take off the heat and add the cheese and all remaining MOV EVOO just before serving.
 
*Save some pasta water to add to sauce, if too thick.
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​​​Enjoy!