From The Spice & Tea Exchange
12 oz. Rainbow Angel Hair Pasta, cooked per package instructions
1 Tbsp. Red Pepper Flake - Crushed
1 Tbsp. Olive Sea Salt
From the Grocer
6 cups boiling water
1 ½ Tbsp. salt
4 garlic cloves
2 cups grape tomatoes
1 can quartered artichoke hearts
1 can kalamata olives, sliced
2 Tbsp. olive oil
¼ cup freshly squeezed lemon juice
½ cup fresh basil
¼ cup freshly grated parmesan cheese
BRING a large pot of water to a boil and add 1 Tbsp. salt. Cook Angel Hair Pasta per package instructions. Do not overcook. Drain and set aside.
WHILE water boils and pasta cooks, prep your vegetables and remaining ingredients: mince garlic; halve cherry tomatoes; drain and roughly chop the artichokes; drain and slice kalamata olives in half.
HEAT olive oil in a large skillet over medium-high heat. Add the tomatoes, garlic, remaining salt, and Red Pepper Flake - Crushed. Cook, stirring frequently, until garlic is fragrant, and the tomatoes begin to break down, 1-2 minutes.
ADD the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1-2 minutes, until warmed through.
SPRINKLE Olive Sea Salt, fresh basil leaves and freshly grated parmesan on top.
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