SUN DRIED TOMATO AND ARTICHOKE PASTA

1 lb. dried spaghetti, penne, or corkscrew pasta

1 cup sun dried tomatoes coarsely chopped

1 jar marinated artichoke hearts

2 garlic cloves minced

3 Tbsp. olive oil plus extra for drizzling

2 Tbsp. capers

1/2 cup white wine

1/4 cup lemon juice

1 tsp. salt

Freshly ground pepper

red pepper flakes to taste (optional)

1/2 cup Parmegiano Reggiano cheese ( I don't need to tell you again, the REAL parmesan cheese please)

1/3 cup chopped FRESH Italian flat leaf parsley

3 tsp. lemon zest

METHOD:

In a small bowl mix lemon zest, parmesan cheese and parsley. Set aside.

Cook pasta according to package directions - meanwhile:
In a heavy skillet, gently saute artichoke hearts, sun dried tomatoes and garlic in olive oil for about 5 minutes.

Add white wine and simmer for another 5 minutes til slighly reduced.

Add capers, lemon juice, lemon zest, salt and pepper. Simmer for 6 to 8 minutes.

Add 1/4 cup of pasta water to moisten. Stir in red pepper flakes if using.

Pour over cooked pasta. Top with Parmesan cheese mixture.