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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

Grated fresh Parmesan cheese

1. 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.
2. Add cooked pasta to tomato mixture in skillet and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.

Serves 4.