Garlic and Artichoke Pasta

4 oz. small uncooked seashell pasta
2 1/2 Tbsp. Garlic Olive Oil
3 Tbsp. butter (or use Butter Olive Oil)
2 cloves garlic
1 sprig of fresh basil, chopped
1 - 8 oz. 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.

Print Friendly and PDF