Instructions: In 6 quart pot of boiling water, add vermicelli and splash of olive oil and cook al dente. Meanwhile, in medium skillet on medium-high heat with heated oil, saute garlic and onions until onions are translucent. Add stewed tomatoes, parsley, artichoke hearts, basil, salt and pepper. Reduce heat to low and allow to simmer. Drain the pasta and transfer to serving plate.

Drain any excess liquid off the skillet mixture (sauce) and spoon atop the vermicelli. Serve immediately.

Approximately 7 minutes.

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