INGREDIENTS
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12 ounces linguine or other pasta (I used gemini)
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12 ounces cherry or grape tomatoes, halved or quartered if large
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1 onion, thinly sliced
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4 cloves of garlic, thinly sliced
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½ teaspoon red pepper flakes*
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2 sprigs basil, plus torn leaves for garnish
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1 cup chopped artichoke hearts
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¼ cup capers
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2 tablespoons extra-virgin olive oil, plus more for serving
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Coarse salt
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Freshly ground black pepper
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4½ cups water
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Freshly grated Parmesan cheese, for serving