Crispy Artichoke Rotini

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

Position oven rack in the middle of the oven. Set oven to broil on high. Place peeled garlic, chopped red and yellow bell peppers, as much chopped jalapeño as you’d like, and grape tomatoes on a baking sheet. Add 2 tsp vegetable oil, ½ tsp salt, and ¼ tsp pepper, and toss. Broil until peppers are charred, 8 to 10 minutes. TIP: All broilers are different. Watch carefully to ensure that the food doesn’t burn.

Once the water is boiling, add pasta and stir. Cook until al dente, 6 to 8 minutes. Reserve ½ cup pasta water and drain the pasta. Rinse pasta with cool water to stop the cooking process. TIP: We will use this pot again in step 6.

Add charred vegetables and ½ tsp salt to a food processor and pulse until evenly chopped, 3 to 5 pulses. TIP: We will use the baking sheet again.

Drain artichoke hearts and pat dry. 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 charred pepper ragout, and bring to a simmer. Add cooked pasta, reserved pasta water, and just 2 tsp parmesan. Cook until heated through, 3 to 4 minutes. Divide rotini pasta with charred pepper ragout between large bowls. Top with crispy artichoke hearts and remaining parmesan. Bon appétit!