It’s almost officially summer, which means tomatoes are in full effect. During the warmer months, I want meals to be super simple. And this super quick dish falls into that category. While I would definitely categorize this meal as quick and easy, there are a few extra steps that are 100% worth it.

The blistering of the cherry tomatoes make it so they get caramelized, release some of their natural sugars and then cook on a lower temperature so they get super juicy and saucy. This is sautéed with artichokes and garlic and a bit of pasta water is added.

It’s a simple sauce that is made better by adding a bit of cheese and crushed red pepper. I transfer the pasta directly from the pot to the saute pan and mix it all together. Transfer to plates and boom—summer dinner!

Blistered Tomato and Artichoke Pasta

During Summer, dishes should be easy to throw together. Blistered tomato and artichoke pasta has the mouth-watering flavors of warmer months. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

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

Directions

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. 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. 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. Divide amongst bowls or plates and top with crumbled feta as garnish. Serve immediately. 

Yield: 4

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.