Mediterranean Stir-Fry with Angel Hair Pasta

Directions

Preheat oven to 350℉ (180℃).

Place 3 to 4 quarts of water on to boil.

Reserve 1 tablesppon of 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 medium-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 reserved 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 directions.

Drain. Add sesame oil to wok. When wok is smoking, add drained pasta.

Toss well for 2 minutes the pasta should be crisp.

Divide pasta in 2 portions and place on individual plates.

Spoon vegetables over top.

Sprinkle with reserved basil. Serve with warm bread.