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Pasta With Tomatoes, Artichokes, And Feta Cheese

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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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