ANGEL HAIR PASTA WITH TOMATOES, PINE NUTS AND BASIL

YIELD

Serves 4

INGREDIENTS

1. • 1/4 cup olive oil
   • 1/2 cup pine nuts
   • 4 garlic cloves, minced
   • 2 large tomatoes, seeded and chopped
   • 2 6-ounce jars marinated artichoke hearts, drained
   • 1/4 cup chopped fresh basil
   • 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled
   • Salt and pepper
   • 9 ounces angel hair pasta, freshly cooked
   • Grated Parmesan

PREPARATION

1. 1. Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and sauté until light brown, about 3 minutes. Stir in tomatoes and next 3 ingredients and heat through. Season with salt and pepper. Pour over pasta and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.