Pasta With Tomatoes, Artichokes, And Feta Cheese
By á-170456
Ingredients
- 1/4 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 - (14 1/2 oz)
- 1 package frozen artichoke hearts - (8 oz) thawed, and the hearts cut in half
- 1/2 cup chopped drained oil-packed
- sun-dried tomatoes
- 1/3 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)
- 3/4 cup chopped fresh basil
Details
Servings 4
Preparation
Step 1
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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