Artichoke and Caper Berry Puttanesca

Ingredients

• 1 pound Linguine or Fettuccine pasta
• 0.25 cup Extra virgin olive oil
• 4 cloves Garlic cloves, thinly sliced
• 4 fillets Anchovy fillets, finely chopped
• 12 ounces Marinated artichoke hearts, drained and quartered
• 0.5 cup Caper berries, stems removed and halved
• 0.5 cup Kalamata olives, pitted and torn
• 28 ounces Crushed San Marzano tomatoes
• 0.5 teaspoon Red pepper flakes
• 0.25 cup Fresh parsley, chopped
• 1 teaspoon Herbes de Provence
• 0.5 cup Grated Gruyère or Parmesan cheese(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente.

2. 2

   While the water boils, heat the olive oil in a large skillet over medium heat and add the sliced garlic and anchovies.

3. 3

   Cook the garlic and anchovies for 2-3 minutes, stirring constantly until the anchovies melt into the oil and the garlic is fragrant but not browned.

4. 4

   Stir in the crushed tomatoes, red pepper flakes, and Herbes de Provence, then simmer the sauce for 10 minutes to thicken.

5. 5

   Gently fold in the marinated artichoke hearts, caper berries, and olives, allowing them to heat through for 5 minutes.

6. 6

   Reserve half a cup of pasta water, then drain the pasta and add it directly into the skillet with the sauce.

7. 7

   Toss the pasta over medium-high heat for 2 minutes, adding the reserved pasta water as needed to emulsify the sauce.

8. 8

   Remove from heat, stir in the fresh parsley, and serve immediately with a light dusting of cheese if desired.