Veggie Pasta

1 cup olive oil
1 pound pasta, any style
6 to 8 cloves garlic, minced
1 medium onion
1 medium bell pepper
1 small Italian (red) onion
1 small jar of olives
1 small jar artichoke hearts
8-10 leaves fresh basil (1 to 2 teaspoons dried)
2 tablespoons fresh oregano (1 to 2 teaspoons dried)
Salt and pepper to taste

Heat olive oil in a medium sauce pan on medium high heat. At the same time, mince garlic and chop onions, bell pepper and Italian onion. You may leave olives and artichoke hearts whole or chop them if you prefer. Chop basil into thin strips. When olive oil is hot, add garlic and onion and cook until onion is limp, but not brown. Add bell pepper and Italian onion. Cook until just tender or less. If you prefer vegetables crisp, reduce heat, add olives, artichoke hearts, basil and oregano. Let ingredients slowly warm together until pasta is boiled. Add Parmesan cheese if desired. Toss pasta with oil and vegetables. Add salt and pepper.

Serves 4.

Return To:

Cajun Country -- New Iberia, Louisiana