coarse salt and pepper
12 ounces linguine
2 tablespoons butter
12 cup finely grated parmesan cheese (fresh not that canned junk)
1 (14 ounce) can artichoke hearts, quartered and drained (or 1 10 oz pack of frozen thawed and quartered)
1 cup grape tomatoes (or cherry)
1 cup fresh parsley
In a large pot of boiling salted water, cook pasta to 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 remaining pasta water to create a thin sauce that coats pasta; season with salt and pepper. Top with remaining parmesan. Serve immediately.