Pasta N Tomato

We picked up the most wonderful tomato at a farmstand on the way home from Connecticut this week. It was red, tomatoey, and so sweet. We chopped it up and tossed it with some spaghetti, artichoke hearts and Parmesan for dinner the other night (the artichoke hearts could've used more flavor, but the tomato more than made up for it).

I cooked the pasta in lots of salted water, then when I drained it I saved a little bit of the water in the pot and added the tomatoes (not to cook them, really, but just heat them a little). They released some juice into the water, so when I added the pasta back to the pot, it soaked up the juice and got a little pink and flavorful. Tossed that with the artichoke hearts (I used plain, but I'm not sure marinated would have been better; they might have overwhelmed the tomato flavor), salt, pepper and Parmesan.