Crispy Artichoke Rotini

Bring a large pot of salted water to a boil for the pasta. Peel the garlic. Trim, deseed, and chop the red bell pepper and yellow bell pepper into large pieces. Trim, deseed, and roughly chop the jalapeño.

Position a rack in the middle of the oven and set oven to broil on high. Place garlic, chopped red bell pepper, chopped yellow bell pepper, as much of the chopped jalapeño as you’d like, and grape tomatoes on a baking sheet. Toss with 2 tsp vegetable oil, ½ tsp salt, and ¼ tsp pepper. Broil until peppers are charred, 8 to 10 minutes.

Once the water is boiling, add rotini pasta and stir. Cook until al dente, 6 to 8 minutes. Reserve ½ cup of the pasta water and drain the pasta. Rinse pasta with cool water to stop the cooking process.

Add the charred vegetables and ½ tsp salt to a food processor and pulse until evenly chopped, 3 to 5 pulses.

Drain the artichoke hearts and pat dry with a clean kitchen towel. Place on the baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Broil until crispy, 6 to 8 minutes.

Return the large pot to medium heat, add the charred pepper ragout, and bring to a simmer. Add cooked rotini pasta, reserved pasta water, and just 2 tsp parmesan. Cook until heated through, 3 to 4 minutes. Divide the rotini pasta with charred pepper ragout between large, shallow bowls. Top with crispy artichoke hearts and remaining parmesan. Enjoy!