Easy pasta dish

Hey there. Welcome back to real-life after the long weekend. I'm taking it you got your fill of food cooked over an open flame/ I think I did.

Today's recipe is a welcome change from the heavy offerings of the holiday weekend. I don't want to see any potato salad for at least ... a day or two.

It's Tuesday, but it feel like Monday, no?

(Regarding the photo by the Associated Press: Artichokes are grown mostly in California. Here's how they look before they are picked.)

Linguine with Artichokes, Tomatoes and Parsley
Coarse salt and ground pepper
12 ounces linguine
2 tablespoons butter
1/2 cup finely grated Parmesan (divided use)
1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
1 cup grape or cherry tomatoes, halved
1 cup parsley, chopped after measuring

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, 1/4 cup Parmesan and 1/4 cup pasta water; toss to combine.

Add artichokes, tomatoes, parsley, and, if necessary, enough remaining pasta water to create a thin sauce that coats pasta; season with salt and pepper. Top with remaining 1/4 cup Parmesan, and serve immediately.

Serves 4.

Source: Martha Stewart's Everyday Food.