Ziti with Artichoke Hearts & Mushrooms Featuring Emeril's Puttanesca Sauce

Ziti with Artichoke Hearts & Mushrooms
Featuring Emeril's Puttanesca Sauce

1 pound ziti
2 teaspoons salt
2 tablespoons olive oil
2 tablespoons butter
1/4 cup fresh chopped parsley
1/4 cup grated Parmesan cheese
1/2 pound button mushrooms, cleaned and thinly sliced
1/2 teaspoon fresh ground black pepper
6 ounce jar of marinated artichoke hearts, drained and rinsed
1-25 ounce jar of Emeril's Puttanesca Pasta Sauce
 

Bring a large 6-quart stock pot filled with 1-gallon of water to boil over high heat.  Add 1 teaspoon salt and ziti to the pot.  Cook 10 to 12 minutes, stirring often, until al dente.  Drain and drizzle pasta with 1 tbs. olive oil until ready to toss with the sauce.  Set a large 12-inch saute pan over medium-high heat.  Add 1 tbs. olive oil and the butter.  When butter is melted, add mushrooms and saute, stirring often.  Season with 1 tsp. salt, and 1/2 tsp. of fresh ground black pepper.  Cook an additional 5 minutes.  Add sauce and heat for 2 minutes before adding artichoke hearts.  Cook until the artichokes are warmed through, about 2 or 3 minutes.  Add pasta to pan and toss well to coat.  Garnish with fresh chopped parsley and grated Parmesan cheese.