Instructions: Preheat oven to 350 degrees. Place 3 to 4 quarts of water on (range) to boil.

Reserve 1 tablespoon basil for garnish. In food processor or by hand, whisk together crushed tomatoes, garlic, cayenne and remaining basil. Set aside.

Heat wok or skillet over high heat and spray with vegetable oil. When wok is smoking, add onion and eggplant. Toss 2 minutes. Add zucchini, bell pepper and artichoke hearts. Stir-fry 3 to 4 minutes. Add salt and pepper to taste. Toss and remove to a bowl. Pour sauce over vegetables. Place bread in oven to warm.

Add pasta to boiling water and cook 1 minute if fresh, 5 minutes if dried, or follow package instructions. Drain.

Add sesame oil to wok. When wok is smoking, add drained pasta. Toss well for about 2 minutes - the pasta should be crisp. Divide pasta between 2 plates.

Spoon vegetables on top. Sprinkle with reserved basil. Serve with warm bread.

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