Artichokes in a Garlic and Olive Oil Sauce

Ingredients

• 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

Directions

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.