Boil the water: Fill a large pot with water and add enough salt to make the water taste lightly seasoned. Set the pot over high heat and bring the water to a full boil.

Start the aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until the garlic is fragrant but not browned.

Cook the tomatoes: Add the halved cherry tomatoes, kosher salt, and black pepper to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes soften and begin to burst, releasing their juices to form a light sauce.

Warm the artichokes: Stir the drained and quartered artichoke hearts into the skillet with the tomatoes. Let them cook for 2 to 3 minutes, stirring gently, until the artichokes are completely warmed through.

Cook the pasta: Add the pasta to the boiling water in the pot and stir for a few seconds so it does not stick. Cook it according to the package directions until it is tender with a little firmness in the center.

Reserve the pasta water: Right before the pasta is done cooking, carefully scoop out and reserve about 1/2 cup of the starchy pasta cooking water in a heatproof measuring cup.

Drain the pasta: Drain the pasta in a colander in the sink. Do not rinse the noodles, as the remaining surface starches will help the tomato sauce cling to the pasta.

Combine and toss: Transfer the drained pasta directly into the skillet with the tomato and artichoke mixture. Pour in half of the reserved pasta water and toss everything together over medium-low heat for about 1 minute until the sauce coats the pasta evenly. Scatter the fresh basil over the top before serving. Sprinkle the parmesan cheese over the top before serving.