Pasta With Tomatoes, Artichokes, And Feta Cheese

Pasta With Tomatoes, Artichokes, And Feta Cheese

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup olive oil

  • 2

    cups chopped onions

  • 3

    garlic cloves chopped

  • 2

    teaspoons chopped fresh rosemary

  • 2

    teaspoons dried oregano

  • 1

    can diced tomatoes in juice - (14½ oz)

  • 1

    package frozen artichoke hearts - (8 oz) thawed, and the hearts cut in half

  • ½

    cup chopped drained oil-packed

  • sun-dried tomatoes

  • cup chopped pitted Kalamata olives (or other brine-cured black olives)

  • Freshly-ground black pepper to taste

  • 12

    ounces linguine

  • 1

    package crumbled feta cheese - (7 oz)

  • ¾

    cup chopped fresh basil


Heat olive oil in heavy large skillet over medium-high heat. Add onions, garlic, rosemary, and oregano. Sauté until onions are tender, about 5 minutes. Add diced tomatoes with juices, artichokes, sun-dried tomatoes, and olives. Simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with pepper. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same pot. Add sauce; toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls to moisten if pasta is dry. Mix in 3/4 cup cheese and 1/2 cup basil. Transfer pasta to bowl. Sprinkle with remaining cheese and 1/4 cup basil. This recipe yields 4 main-course servings. A fast, colorful, and delicious pasta dish loaded with goodies.


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