Artichokes in a Garlic and Olive Oil Sauce
- 4 oz. small uncooked seashell pasta
- 2 1/2 Tbs. extra virgin olive oil
- 3 Tbs. butter
- 2 cloves garlic
- 1 sprig fresh basil, chopped
- 1 (8 oz.) can artichoke hearts, drained and quartered
Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain. Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.