Bring a large pot of water to a boil. Add 1 tablespoon kosher salt. Add 6 ounces whole wheat angel hair pasta and cook until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

While the water is heating and the pasta cooks, prepare the other ingredients: mince 4 cloves garlic; halve 2 cups grape or cherry tomatoes; drain and roughly chop 1 can quartered artichoke hearts (14 ounces); drain 1 can whole pitted black olives (6 ounces) and slice the olives in half. Measure out the remaining ingredients (3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 1/4–1/2 teaspoon crushed red pepper flakes, 1/4 cup lemon juice, 1/4 cup grated Parmesan, 1/4 cup chopped Italian parsley).

Heat 3 tablespoons good-quality olive oil in a large skillet over medium-high heat.

Add the halved tomatoes, minced garlic, the remaining 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 1/4–1/2 teaspoon crushed red pepper flakes to the skillet. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release juices, about 1 to 2 minutes.

Add the drained pasta to the skillet and toss to coat it in the tomato-garlic oil.

Add the chopped artichoke hearts and sliced olives to the skillet. Drizzle 1/4 cup freshly squeezed lemon juice evenly over the pasta and continue tossing or stirring for 1 to 2 minutes, until everything is warmed through.

If the pasta looks dry, add a splash of the reserved 1/2 cup pasta water, a little at a time, until the sauce reaches your desired consistency.

Remove the skillet from the heat. Sprinkle 1/4 cup freshly grated Parmesan cheese and 1/4 cup chopped Italian parsley over the pasta, then toss once more to combine.

Taste and adjust seasoning if needed (add a little more black pepper or red pepper flakes to taste). Serve immediately.