I like making a meat-less dinner once a week or so (not counting when I don't feel like cooking and we eat grilled cheese sandwiches). I'd been eyeing this recipe for a long time, but I was always turned off by how much pine nuts cost. But I did it and it was so super yummy and it made a lot: enough for us to eat it two nights in a row (and me to eat it for lunch on the second day).
1/4 c EVOO
1/2 c pine nuts
4 cloves garlic, minced
4 large tomatoes, seeded and chopped
2 6-oz jars marinated artichoke
1/4 c red wine vinegar
1/2 c chopped fresh basil
1/2 tsp dried oregano
salt and pepper to taste
one package angel hair pasta, cooked
Heat oil in large skillet over medium high heat. Add pine nuts and saute until light brown, about 2 to 3 minutes. (They're not joking on the 2 minutes, don't walk away from the stove. I walked away to help Lillian turn on the Wiggles, and by the time I came back, mine had slightly burned.) 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 grated Parmesan.
Serves: 5 adults and one child who eats like a bird.
Mmmm, mmmm. So yummy.