Artichokes in a Garlic and Olive Oil Sauce


  • 4 ounces small uncooked seashell pasta
  • 2 1/2 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 2 cloves garlic
  • 1 sprig fresh basil, chopped
  • 1 (8 ounce) 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.

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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.