- 1/2 lb angel hair pasta, cooked per instructions
- 1-2 tbsp olive oil
- 2-3 cloves of garlic, minced
- 1 cup of frozen artichoke hearts, thawed
- 1 cup of grape tomatoes, diced
- 1/2 cup black olives, sliced
- 1 tbsp capers, rinsed
- Sea salt and freshly cracked pepper, to taste
- 2 tbsp fresh basil, chopped
- Parmesan cheese, shaved
Cook the pasta in salted water per instructions; drain, reserving 1/2 cup of the cooking liquid.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the artichoke hearts, tomatoes, olives, and capers. Cook for an additional 1-2 minutes.
Add the cooked/drained pasta to the skillet along with some of the reserved cooking water. Season well with sea salt and freshly cracked pepper, add the basil and some Parmesan cheese then toss to coat evenly. Taste and re-season if needed. Serve immediately. Enjoy.