Recipe: Parmesan Pasta with Artichoke and Capers

I was feeling rather "food-networky" last night and invented this. My husband likes it, but then again, he is a super guy and loves everything I've ever put in front of him, except for volcano chicken, which is a story for another day.

Parmesan Pasta with Artichoke and Capers
2 cups cooked rotinni pasta (or farfalle)
1 can regular artichoke hearts (you can use marinated if you want)
2-3 T capers
2 T butter
1 clove minced garlic
1 cube frozen parsely
1 shallot, minced up
olive oil
salt and pepper to taste
1/4 C parmesan cheese*
1 t red pepper flakes (optional)

Method:
Melt butter in a sautee pan (or use the pan you cooked your pasta in). To the melted butter add the shallots, garlic and parsely. Cook this for about 3 mins then add the artichokes and capers and cook till these are heated thru. Pour the pasta into this mixture and drizzle olive oil on everything. (This is also the time to add the red-pepper flakes if you are using them). Right before serving sprinkle the cheese over the top and allow to melt.

*If you are a snoby-snob food person you will want to use the expensive parmesan from the gourmet section of the store. If you are a regular person, like me, you can use the stuff in the green kraft can. It's really good either way!