Strain the oil from the marinated artichokes into a large heavy bottomed pot on medium heat.
Once the oil is heated, add the thinly sliced shallot. When the shallot becomes translucent, add garlic and tomato paste.
Let the tomato pasta deepen in color and caramelize for a deeper flavor, about 2 minutes (I learned this trick from Alison Roman!).
Tumble in chopped tomatoes, artichokes, capers, a pinch of red pepper flakes, and chopped olives. Stir to combine and let simmer while the pasta cooks. You may need to reduce the heat.
Next, cook your pasta to the packaging directions.
Once it's finished, drain the pasta and reserve 1 cup of the liquid.
Toss the pasta with a drizzle of olive oil. Pour the liquid into the sauce mixture and stir, scraping the sides and bottom of the pan. Allow to simmer for a few more minutes while it thickens.
To plate, spoon the pasta into a bowl and top with the sauce. Garnish with lemon zest, sea salt flakes, freshly ground pepper, and a healthy amount of freshly grated parmesan cheese. Enjoy!