Fettuccine w/artichoke and smoked mozzarella

Dearest Glenn,

Tonight I made fettuccine with a raw tomato and artichoke "sauce". It reminded us of summer and of dinners on the deck. I definitely think you and the fam would like it:

1/2 lb fettuccine
olive oil
2 large shallot; sliced thin
2-3 cloves garlic; smashed and chopped fine
2 shakes of red pepper flake
1 can quartered artichoke hearts; drained and patted dry
1 TBL capers; rinsed and chopped
1-2 tsp herbes de provence
Roughly 2 cups of quartered cherry or campari tomatoes
Juice of a lemon
About 4 oz of smoked mozzarella; diced
salt & pepper
Chopped basil, thyme or parsley for some last minute flair

Get your water boiling for the pasta

Saute shallot in olive oil for a few minutes. Add garlic and red pepper and cook for about 1 min.

Add artichoke and let sit for a few minutes before stirring (to brown the little buggers)

Add capers and herbes and cook about 3 mins

Drain pasta and reserve 1/2 - 1c pasta water

Add tomatoes and cook about 1 min; add lemon juice

Toss in cooked pasta and enough pasta water to make a light sauce

Toss in mozarella until starting to melt

Sprinkle with fresh herbs

Serve up with a green salad and some nice wine from your cellar (we had our beloved Koonunga Hill).

Hope all is well in the City of Lights. Bises!

xoxo
Ash