Pasta w/Artichokes, Tomatoes and Feta

By Treebs

Adopted from Martha Stewart

Ingredients

• Coarse salt and ground pepper
• 12 oz whole-wheat spaghetti
• 2 tbsp extra-virgin olive oil
• 1/2 medium onion, thinly sliced,lengthwise
• 4 garlic cloves, minced or thinly sliced crosswise
• 1/2 cup dry white wine
• 1 (13.75oz) can artichoke hearts, drained, rinsed, and quartered lengthwise
• 1 pint cherry or grape tomatoes, halved lengthwise
• 1/3 cup crumbled feta or grated parmesan cheese, plus more for serving
• 1/2 cup fresh basil leaves, julienned or torn

Preparation

Step 1

In a large pot of boiling water (generously salted), cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.

Meanwhile, in a large skillet, heat 1 tbsp oil over med-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated.

Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes and 1 tbsp oil. Thin with reserved pasta water if necessary to coat the spaghetti. Transfer to plates and garnish generously with cheese and basil.