Thursday, September 13, 2007

Artichoke Heart & Basil Pasta

dry pasta, enough for 2 people
1/3 cup pine nuts, toasted
2 garlic cloves, minced
1 tbsp olive oil
1 large tomato, chopped
1 6-ounce (170-mL) jar marinated artichoke hearts, drained and chopped
1/4 cup fresh basil, roughly chopped
1/4 tsp salt
1/4 tsp ground black pepper

Boil the pasta in a large pot of water. While pasta is cooking, in a large saucepan on medium-low heat, saute the pine nuts and garlic in oil until garlic starts to soften. Watch carefully so it doesn't burn. Add the tomatoes, artichokes, basil, oregano, salt, and pepper and heat thoroughly. Drain noodles and return to the pot. Add the sauce to the noodles and toss together well. Serve immediately.

(taken from La Dolce Vegan!)

--I did not toast the pine nuts, but it was yummy anyway.

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