6 ounces whole wheat angel hair pasta, whole wheat spaghetti, or similar whole wheat noodles
4 cloves garlic
2 cups grape or cherry tomatoes
1 (14-ounce) can quartered artichoke hearts
1 (6-ounce) can whole pitted black olives
3 tablespoons good-quality olive oil
1/2 teaspoon ground black pepper
1/4–1/2 teaspoon crushed red pepper flakes
1/4 cup freshly squeezed lemon juice (about 1 lemon)
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh Italian parsley, chopped
Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain. While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready. Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes. Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more.