Angel Hair Pasta with Tomatoes, Pine Nuts and Basil
Angel hair pasta is tossed with a simple pan sauce of toasted pine nuts, tomatoes and artichoke hearts, seasoned with fresh basil, and served with freshly grated Parmesan cheese.
1/4 cup extra virgin olive oil
1/2 cup pine nuts
4 garlic cloves, finely minced
4 large ripe tomatoes, seeded and chopped
2 (6-ounce) jars marinated artichoke hearts, drained
1/4 cup red wine vinegar
1/2 cup chopped fresh basil
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled
Salt and freshly ground black pepper to taste
12 ounces angel hair pasta, cooked according to package directions
Freshly grated Parmesan cheese for sprinkling
- Heat oil in large skillet over medium-high heat. Add pine nuts and sauté until light brown, about 2 to 3 minutes; add garlic and cook for 30 seconds. Stir in tomatoes, artichoke hearts, vinegar, basil, and oregano; heat through. Season with salt and pepper.
- Add cooked pasta to tomato mixture in skillet and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.
Makes 4 servings.