Pasta with Tomatoes, Artichokes, Basil and Pine Nuts

This is a quick, tasty dish that comes together easily if you get all your ingredients ready in advance.

Servings: 4-6

Ingredients:

• 2 large tomatoes

• 8 ounces angel hair pasta

• ¼ cup olive oil

• ½ cup pine nuts

• 4 cloves garlic, minced

• 2 6-ounce jars marinated artichoke hearts, drained

• ¼ cup chopped fresh basil

• 2 teaspoons chopped fresh oregano, or ½ teaspoon dried

• salt and pepper to taste

• Grated Parmesan

(*) Chef’s Note:

Blanching means dropping tomatoes in boiling water for about 1 minute, then removing them. The skin will then peel easily. To seed, cut the tomatoes in half cross-wise and gently squeeze. The seeds and excess juice will squeeze out. Don’t worry if you don’t get all the seeds. A few won’t hurt anything.

Instructions:

1. Blanch, peel, seed and chop tomatoes. (*)

2. Cook pasta according to package directions.

3. Heat oil in heavy skillet over medium-high heat. Add pine nuts and saute until light brown. Watch carefully as the nuts will burn quickly. Add garlic and saute for 1 more minute.

4. Stir in tomatoes, artichokes, basil and oregano and heat through. Season salt and pepper.

5. Pour over pasta and toss thoroughly. Sprinkle with Parmesan and serve immediately.