Ingredients
2
large tomatoes, seeded and chopped
2
6-ounce jars marinated artichoke hearts, drained
1/4
cup chopped fresh basil
2
tsp chopped fresh oregano or 1/2 tsp dried, crumbled
9
ounces angel hair pasta, freshly cooked
Directions
1.
Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and sauté 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.
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