Artichoke in Garlic Olive Oil Sauce
- 4 ounces of small uncooked seashell pasta
- 2 ½ Tbsp. of Dash of Thyme Garlic Infused Extra Virgin Olive Oil
- 3 Tbsp. butter
- 2 cloves garlic finely chopped
- 1 sprig of fresh basil chopped
- 1 8 ounce can of artichoke hearts, drained and quartered
- Bring a pot of lightly salted water to a boil. Add seashell pasta and cook for 8 to 10 minutes until al dente and drain. Combine remaining ingredients to pasta, mix well.
- Serve warm.