Blistered Tomato and Artichoke Pasta

Ingredients

• 2 tablespoons olive oil
• 2 pints of cherry tomatoes 
• 1/3 cup finely chopped artichoke hearts
• 3 cloves of garlic 
• Salt 
• 1/4 teaspoon crushed red pepper 
• 1 pound pasta of choice 
• 1 ounce of feta cheese, crumbled, as garnish

Instructions

1. 1
   To a large saute pan, set over medium-high heat, add the olive oil. When the oil is warm, add the cherry tomatoes and cook until seared and blistered, about 2 to 3 minutes. Bring the heat down to a low heat and continue cooking until they become softened, about 2 minutes. Then add the artichokes, garlic, a few pinches of salt and crushed red pepper; and cook for an additional 5 to 7 minutes. 
2. 2
   Meanwhile, bring a pot of salted water to a boil. Cook the pasta to al dente or according to your the package’s instructions. 
3. 3
   Scoop out about 1/2 cups of pasta water and add it to the pan with the tomatoes. Bring a simmer to reduce for about 2 minutes. Next, add the cooked pasta to the pan and toss until the pasta is coated in the sauce. 
4. 4
   Divide amongst bowls or plates and top with crumbled feta as garnish. Serve immediately.