serves: makes enough for 1 pound of pasta
6 tablespoons extra-virgin olive oil
⅓ cup garlic, sliced
½ teaspoon dried peperoncino
1¾ cups marinated artichoke hearts, drained, and sliced in 1/2-inch strips
½ teaspoon salt
⅔ cup sun-dried tomatoes, packed in olive oil, drained and sliced
1 teaspoon Lemon zest, grated
2 tablespoons Italian parsley, freshly chopped
½ cup Parmigiano-Reggiano, freshly grated
Hot water from the pasta-cooking pot
Start cooking the pasta in a large pot of boiling salted water 5 minutes before you start the sauce if you are using dry pasta or just after you have started the sauce if using fresh pasta.
Pour 4 tablespoons of the olive oil into the big skillet, scatter the garlic slices in and set the pan over medium-high heat. Cook for 1 minute, until the garlic sizzling. Toast the peperoncino in a hot spot for 1/2 minute; stir in with the garlic. Add the sliced artichokes and tomatoes, salt and lemon zest; stir well. Cook for about 4 minutes, shaking the pan and tossing the vegetable occasionally, as everything sizzles and the juices in the pan thicken.
Ladle 2 cups of boiling pasta water into the skillet, stir up the sauce and cook at a perking boil for about 5 minutes, until the liquid is reduced by half. Stir the remaining 2 tablespoons of the olive oil into the sauce. Keep it at a low simmer until the pasta is ready. When the pasta is done almost al dente, scoop it up and into the skillet to finish cooking, adding more pasta water or reducing it as necessary. Add the parsley during the initial tossing; off the heat, toss in the cheese just before serving.