| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
May 1990 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Pine nuts |
| 4 |
|
Garlic cloves; minced |
| 2 |
lg |
Tomatoes; seeded and chopped |
| 2 |
|
6 ounce jars marinated artichoke hearts; drained |
| 1/4 |
c |
Chopped fresh basil |
| 2 |
ts |
Chopped fresh oregano or 1/2 teaspoon; crumbled |
|
|
; dried |
|
|
Salt and pepper |
| 9 |
oz |
Angel hair pasta; freshly cooked |
|
|
Grated Parmesan |
INSTRUCTIONS
Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and
garlic and saute 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.
Serves 4.
Bon Appetit May 1990
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