Artichokes in a Garlic and Olive Oil Sauce recipe

2 servings

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.

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.