Artichoke Pasta

Artichoke Pasta

12 oz pkg angel hair pasta
4 tablespoons olive oil
6 fresh mushrooms, sliced
2 cloves garlic, crushed
1/2 onion finely chopped
1/2 cup dry white wine
1 container cherry or 3-4 ripe plum tomatoes
12-18 oz. jar artichoke hearts in olive oil
1/2 cup firmly packed fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Parmesan and Romano cheese

Boil water for cooking the angel hair. Saute mushrooms, garlic, onion in hot oil in a large skillet 4-6 minutes and no longer. Add wine and bring to a boil. Stir occasionally and boil 6-8 minutes or until mixture is reduced by half.

Stir in tomato, artichoke hearts and spices. Cook, stirring occasionally, until thoroughly heated. Toss with hot pasta. Add a generous amount of Parmesan and Romano cheese.