Cavatelli with Roasted Artichokes and Preserved Lemons

Ingredients

• 2 tablespoons tablespoons kosher salt
• Three 14-ounce cans quartered artichoke hearts, drained and patted dry (see Note)
• 7 tablespoons extra-virgin olive oil
• 1 pound cavatelli (see note; or use casarecce, strozzapreti, gemelli, or gnocchi)
• 3 garlic cloves, thinly sliced
• 1/4 cup finely chopped preserved lemon (about 3/4 medium lemon; see Note)
• 2 tablespoons drained capers, roughly chopped
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh parsley
• 1/2 cup (2 ounces) finely grated Pecorino Romano

Instructions

1. 1

   Place an oven rack in the lower- middle position and heat the oven to 450°F.

2. 2

   On a rimmed sheet pan, use your hands to gently toss the artichokes with 3 tablespoons of the oil until evenly coated, then spread into a single layer, cut side down.

3. 3

   Transfer to the oven and roast until deeply browned on the bottom, 18 to 22 minutes, rotating the pan halfway through.

4. 4

   Meanwhile, bring 4 quarts of water and the salt to a boil in a large pot.

5. 5

   Add the pasta to the boiling water and cook for 2 minutes less than the low end of the package instructions.

6. 6

   Heat the remaining 4 tablespoons (¼ cup) of oil in a large, high- sided skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant and just starting to brown, about 1 minute; remove the pan from the heat.

7. 7

   Use a mesh spider to transfer the pasta directly to the skillet and return to medium heat.

8. 8

   Add 1½ cups of the pasta cooking water, the preserved lemon, capers, pepper, and three- quarters of the roasted artichokes (choose the lighter-colored artichokes to stir in, reserving the more browned ones for topping).

9. 9

   Cook, tossing and stirring to combine, until the sauce thickens and clings to the pasta but still pools slightly in the pan, 3 to 5 minutes.

10. 10

    Remove the pan from the heat and stir in the parsley and Pecorino.

11. 11

    Transfer the pasta to a serving dish or individual bowls, top with the remaining artichokes, and serve.