Pasta with Artichokes

Tender Hearts, Unhurried Sauce

There is something quietly generous about artichokes — the way they soften into a sauce, giving up their mild, faintly grassy depth without demanding attention. Paired with a tomato sauce that has had time to settle into itself and long strands of pasta that hold everything together, this is a dish rooted in patience and restraint. It doesn't need much. A slow simmer, a generous finish of aged cheese, and the kind of unhurried attention that turns simple ingredients into something worth sitting down for.

Ingredients

• 14 ounces Vigo Quartered Artichoke Hearts
• 1/2 cups onion, chopped
• 1/3 cups Alessi Extra Virgin Olive Oil, divided use
• 24 ounces Alessi Chunky Marinara Pasta Sauce
• 1 pound Alessi Organic Spaghetti
• Grated Pecorino Romano Cheese

Instructions

1. Rinse, drain and pat dry artichokes.
2. Set aside.
3. Saute onions in 3 tablespoons olive oil until opaque.
4. Add pasta sauce and heat for 5 minutes, stirring occasionally.
5. Add artichokes and keep sauce warm while pasta cooks.
6. Cook pasta "al dente", drain.
7. Add pasta to sauce and toss until well coated.
8. Serve and sprinkle with cheese to taste.