Pantry Pasta

By srumbel

The best thing about this dish is that you can change up any ingredient with what you have on hand and it will still turn out delicious. adapted from: The Pioneer Woman
from pioneerwoman.com

Ingredients

• 1/2 onion, diced
• 2 Tbl. extra virgin olive oil
• 1 (14.5 oz.) can diced tomatoes, with juice
• 1/3 c. chicken broth
• 1/3 c. olives, chopped
• 1 jar marinated artichoke hearts, chopped
• 2 cloves garlic, minced
• salt and pepper
• 8 oz. pasta, cooked
• 2-3 Tbl. pesto
• 1/2 c. Feta cheese
• 3 Tbl. pine nuts

Preparation

Step 1

Heat olive oil in a large skillet; add onion and saute a few minutes. Add the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with salt and pepper. Stir and simmer over low heat for 15 minutes. Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the Feta and top with the pine nuts.

Jenn's Notes: I added 2 large sausage links and cooked the onion in the grease instead of adding olive oil. I used some pesto that I had in my freezer that I made last Summer. I also added some seasonings like Italian, Rosemary and Thyme. This made more than two servings (more like 3 or 4). I thought this was delicious and I will be making it again.