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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.
Angel Hair Pasta
with Tomatoes, Pine Nuts and Basil
- 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
- 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.
Serves 4.
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